El Monterrey Brands

    Recipes with El Monterrey Enchilada Sauce Mix

    Our dry El Monterrey Enchilada Sauce Mix is the spicy seasoning your meals
    – and family –
    have been missing!

    ENCHILADA PASTA

    Enchilada Pasta

    Enchilada Pasta

    Ingredients

    • 1 lb lean hamburger
    • 1/2 onion, chopped
    • 2 Tablespoons DRY powder El Monterrey Enchilada Sauce Mix
    • 1 (4.5-ounce) can chopped green chilis
    • 2 1/2 cups prepared El Monterrey Enchilada Sauce Mix (prepare according to package directions)
    • 1 (14.5-ounce) can chicken broth
    • 1/2 lb ziti noodles (about 2 cups)
    • 1/2 cup sour cream
    • 1 1/2 cups shredded mozzarella cheese
    • Optional toppings: tomatoes, avocados, sour cream, cilantro, olives, green onions

    Steps

    • Place the hamburger in a large skillet over medium heat, sprinkle with the 2 tablespoons of dry powder El Monterrey Enchilada Sauce Mix, and cook until browned. Stir in the onions and green chilis and cook for 3 minutes. Stir in prepared El Monterrey Enchilada Sauce Mix and chicken broth and bring to a gentle, slow boil. Stir in the noodles and turn the heat to low. Stir and then cover. Cook for 10-12 minutes, or until the noodles are cooked to desired consistency. Stir occasionally to prevent the noodles from sticking.
    • Remove from heat and stir in sour cream and 1/2 cups cheese. Sprinkle the remaining cup of cheese on top and cover with the lid until melted.
    • Top with your favorite toppings.

    SPICY BEEF TACOS

    three spicy beef tacos with slice of lime on wooden board

    Spicy Beef Tacos

    Ingredients

    • 1 lb. lean ground beef or ground turkey
    • 3- 4 Tablespoons dry El Monterrey Enchilada Sauce Mix
    • 3/4 cup water
    • Blue corn, white corn, yellow corn, or flour tortillas and/or crisp taco shells (about 10 total)
    • Grated cheddar cheese
    • Shredded lettuce or cabbage
    • Diced tomatoes
    • Optional ingredients: diced onion, cubed avocado, chopped cilantro, salsa, quartered limes, sour cream

    Steps

    • Shred lettuce or cabbage, dice tomatoes, and fix any optional ingredients. Set aside.
    • Heat tortillas and/or taco shells according to package directions.
    • Place ground meat in a large skillet. Sprinkle El Monterrey Enchilada Sauce Mix over ground meat.
    • Cook meat over medium heat, stirring often until thoroughly cooked.
    • Turn heat to low, add water and stir until water is absorbed and blended thoroughly with the meat mixture. Cover.
    • Assemble tacos by placing 1 heaping tablespoon of meat mixture onto tortilla, top with cheese, lettuce or cabbage, tomato, and any other optional ingredients.

    ROASTED VEGGIE ENCHILADAS

    Roasted Veggie Enchiladas

    Ingredients

    • 1 red bell pepper, large
    • 1 onion, large
    • 1 zucchini, small to medium
    • 1 crookneck squash, small to medium
    • 1 jalapeno pepper, large
    • 1 clove garlic
    • 16 oz can black beans OR 16 oz can garbanzo beans, rinsed
    • 1 tablespoon olive oil
    • 10 corn tortillas
    • 2 cups shredded mild cheddar cheese
    • El Monterrey Enchilada Sauce Mix
    • Optional ingredients: cubed avocado, chopped cilantro, salsa, quartered limes, sour cream

    Steps

    • Reserve 3 Tablespoons dry powder El Monterrey Enchilada Sauce Mix and set aside
    • Preheat oven to 400 degrees
    • Dice onion, garlic, and jalapeno
    • Chop red bell pepper, crookneck squash, and zucchini
    • Place onion, jalapeno, red bell pepper, crookneck squash, and zucchini on a large cookie sheet. Drizzle with olive oil, stir until all pieces are coated. Sprinkle the dry powder El Monterrey Enchilada Sauce Mix on vegetables and stir to coat. Roast vegetables for 30 – 40 minutes, stirring occasionally. Remove from heat and let cool. When cool, stir in drained beans and garlic.
    • While vegetables are cooking, prepare El Monterrey Enchilada Sauce Mix according to package directions.
    • Reduce oven to 375 degrees.
    • Prepare a casserole dish by spraying with cooking oil.
    • Dip tortillas into prepared El Monterrey Enchilada Sauce one at a time to soften.
    • Ladle 1/2 to 3/4 cup sauce into bottom of casserole dish.
    • Layer bottom of casserole dish with a single layer of tortillas.
    • Place 1/3 of the vegetable mix on top of tortillas.
    • Place 1/3 of cheese on top of vegetable mix.
    • Cover with 1/2 – 3/4 cup of prepared El Monterrey Enchilada Sauce Mix.
    • Continue layering with tortillas, vegetable mix, cheese, and El Monterrey Enchilada sauce.
    • Spray a sheet of aluminum foil with cooking oil and place over casserole.
    • Bake covered for 18 – 20 minutes. Uncover and bake for an additional 8 – 10 minutes, until cheese is melted thoroughly.
    • Let cool for 10 minutes.

    POBLANO CHICKEN ENCHILADAS

    Two enchiladas on a bed of greens, topped with red sauce

    Poblano Chicken Enchiladas

    Ingredients:

    • 1 onion
    • 2 poblano peppers
    • 1 cup fresh or frozen corn
    • 2 large green chilis OR 4 ounce can diced green chilis
    • 2 cloves garlic
    • 12 corn tortillas
    • 1 cooked rotisserie chicken
    • 1 – 2 tablespoons olive oil
    • 3 cups shredded cheddar cheese OR combination of shredded cheddar and Monterrey Jack cheese
    • El Monterrey Enchilada Sauce Mix
    • Optional ingredients: cubed avocado, chopped cilantro, salsa, quartered limes, sour cream

    Directions:

    • Prepare green chilis, if fresh, by roasting for 10 minutes in a 400 degree oven. Remove from oven, place in plastic bag, seal, and let steam for 10 minutes. Peel, seed, and chop.
    • Reserve 3 Tablespoons dry powder El Monterrey Enchilada Sauce Mix and set aside.
    • Dice onion and garlic.
    • Chop cooled green chilis (or use canned) and poblano peppers.
    • Shred chicken.
    • Place oil in a large skillet, over medium heat. Combine onion, garlic, greed chilis, poblano pepper, and corn and place in skillet. Sprinkle with dry El Monterrey Enchiliada Sauce Mix. Cook until onions are soft and translucent. Add shredded chicken and heat through.
    • Prepare El Monterrey Enchilada Sauce Mix according to package directions.
    • Heat oven to 375 degrees.
    • Prepare a casserole dish by spraying with cooking oil.
    • Dip tortillas into prepared El Monterrey Enchilada Sauce one at a time to soften.
    • Ladle 3/4 – 1 cup sauce into bottom of casserole dish.
    • Layer bottom of casserole dish with a single layer of tortillas.
    • Place 1/3 of the poblano chicken mix on top of tortillas.
    • Place 1/3 of cheese on top of vegetable mix.
    • Cover with 3/4 – 1 cup of prepared El Monterrey Enchilada Sauce Mix.
    • Continue layering with tortillas, poblano chicken mix, cheese, and El Monterrey Enchilada sauce.
    • Spray a sheet of aluminum foil with cooking oil and place over casserole.
    • Bake covered for 18 – 20 minutes. Uncover and bake for an additional 8 – 10 minutes, until cheese is melted thoroughly.
    • Let cool for 10 minutes.
    • Serve with optional ingredients.

    EL MONTERREY PORK CHOPS

    El Monterrey Pork Chops

    Ingredients:

    • 4 pork chops, about 1-inch thick and 6 to 7 ounces each
    • 2 Tablespoons olive oil
    • 2 cups chopped tomatoes (or use 1 16 oz can petite diced tomatoes)
    • 1 10 oz. bag frozen sweet peas
    • 1 small onion, chopped
    • 3 cloves garlic, finely chopped
    • El Monterrey Enchilada Sauce Mix

    Directions:

    • Heat oven to 350 degrees.
    • Heat olive oil in large oven-proof skillet.
    • Coat all sides of pork chops with dry El Monterrey Enchilada Sauce Mix. Place in skillet. Cook for 3 minutes on first side. Flip chops and cook for 1 minute on opposite side. Add tomatoes, peas, onion, and garlic. Cover tightly.
    • Bake in oven until pork registers 145 degrees on instant-read thermometer. Remove from oven. Let rest for 5 minutes.
    • Serve over cooked rice.

    EL MONTERREY HUEVOS RANCHEROS SALAD

    El Monterrey Huevos Rancheros Salad

    *Makes two salads.

    Ingredients:

    • 1/2 cup El Monterrey Enchilada Sauce Mix, prepared according to package directions.
    • 1 Egg
    • 3 cups shredded lettuce
    • 1 medium sliced tomato
    • 1/4 cup mayonnaise
    • 1 1/2 teaspoon vinegar
    • Dash of garlic powder, to taste
    • Dash black ground pepper, to taste
    • 1 teaspoon vegetable oil

    Directions:

    • Make Egg Base
      • Coat skillet with vegetable oil. Add egg to skillet and scramble over medium heat. As egg begins to thicken, add prepared El Monterrey Enchilada Sauce Mix. Continue to scramble until eggs are medium soft. Set aside.
    • Prepare Salad Dressing
      • In a small bowl, combine mayonnaise, vinegar, garlic powder, and black pepper. Mix thoroughly. Set aside.
    • Assemble Salad
      • Place 1/2 egg base in bottom of each salad bowl.
      • Top with 1 1/2 cups chopped lettuce.
      • Add sliced tomatoes on top of lettuce.
      • Plop a dollop of salad dressing atop each salad.
    • Enjoy!

    EL MONTERREY CHILI WITH BEANS

    El Monterrey Chili with Beans

    Ingredients:

    • 1 Tablespoon Olive Oil
    • 1 Diced Onion
    • 1 lb ground beef
    • 3/4 cup dry El Monterrey Enchilada Sauce Mix
    • 2 – 10 oz. cans Diced tomatoes and green chilies
    • 1 – 15 oz. can ranch-style pinto beans

    Directions:

    • Place olive oil in a Dutch oven.
    • Add diced onion and cook over medium heat until onion is translucent.
    • Add ground beef and cook until beef is cooked through.
    • Sprinkle dry enchilada sauce over onion and beef mixture and mix completely, being careful not to burn.
    • Immediately add diced tomatoes and green chilies. Stir thoroughly. Turn heat to low; Simmer for 10 minutes. If mixture gets too thick, add 1/4 cup water.
    • Add ranch-style pinto beans and heat through.
    • If more spice heat is desired, add small amounts of cayenne pepper or chopped jalapenos to taste.

    Serve with saltine crackers or corn chips, sour cream, and shredded cheddar cheese.

    NICK OGILVIE’S EL MONTERREY PIZZA

    Nick Olgilvie’s El Monterrey Pizza

    Ingredients:

    • Pizza Dough*
    • Prepared El Monterrey Enchilada Sauce Mix
    • 2 – 3 cups shredded cheddar cheese OR shredded Cheddar cheese/Monterrey Jack cheese blend
    • 1 pound lean hamburger meat
    • Vegetables of choice (chopped tomatoes; sliced red, orange, yellow, or green bell peppers; onions; green chiles; jalapenos, etc.)
    • 1/2 cup sour cream
    • Chopped cilantro

    Directions:

    • Prepare El Monterrey Enchilada Sauce Mix according to package directions. Allow to simmer until sauce is thick. Set aside.
    • Place the hamburger in a pan over medium heat, sprinkle with the 2 tablespoons of dry powder El Monterrey Enchilada Sauce Mix, and cook until browned. Set aside.
    • Place pizza dough* on prepared pizza pan or prepared cookie sheet.
    • Spread 1 1/2 cups of thickened prepared El Monterrey Enchilada Sauce atop pizza dough.
    • Arrange 2 – 3 cups cheese on top of sauce.
    • Spread browned beef and vegetables atop cheese.
    • Place pizza in 375 degree oven for 12 – 15 minutes or until cheese is melted thoroughly and pizza dough is browned and crispy on bottom.
    • Remove from oven. Drizzle with sour cream and cilantro. Serve and enjoy!
    • Pizza Dough – If using prepared, ready-to-eat pizza dough or refrigerated/frozen pizza dough, follow package directions for cooking. If using homemade pizza dough, cooking times may be longer. For healthier option, use cauliflower pizza crust.

    MEXICAN LASAGNE

    Hot and gooey platter of beef and cheese enchilada lasagna topped with melted cheese, enchilada sauce, tomatoes and green onions.

    Mexican Lasagna

    Ingredients:

    • Prepared El Monterrey Enchilada Sauce Mix — about 2 1/4 – 3 cups, plus more to serve on the side
    • 1 lb. lean ground beef, turkey, chicken, pork, or tofu
    • 1 15-oz. can refried beans (may use low fat)
    • 1 10 oz can diced tomatoes with green chiles
    • 2 cups shredded cheese, such as cheddar, pepper jack, or 3-cheese blend
    • 10 – 12 white or yellow corn tortillas
    • 1 small onion, diced
    • 2 – 3 cloves garlic, minced
    • 1 1/2 – 2 teaspoons powdered red chile or chipotle chile.
    • salt and pepper, to taste
    • Optional — chopped cilantro, minced jalapenos, sliced black olives

    Directions:

    • Prepare El Monterrey Enchilada Sauce Mix according to package directions. Keep warm.
    • Preheat oven to 350 degrees.
    • Using olive oil, coat a casserole dish (about 8′ x 8″). Set aside.
    • Cook ground beef, turkey, chicken, or pork until cooked thoroughly, adding onion for the last few minutes. If using tofu, cook onion first in a small amount of olive oil, then cut tofu into small pieces and add to onion.
    • Add garlic the last two minutes of cooking meat or tofu mixture. Remove from heat. Season with salt and pepper. Add powdered chile and mix thoroughly.
    • Layer the casserole dish in this way — place 1/2 – 3/4 cup prepared El Monterrey Enchilada Sauce Mix in the bottom of the casserole. Lay 3 – 4 corn tortillas on top. Spread 1/3 can of refried beans across the top of tortillas. Place 1/3 of the meat or tofu mixture on top. (If adding olives, jalapenos, or cilatro, add on top of meat.) Spread 1/3 can of tomatoes with green chiles over meat. Spread 1/3 of cheese on top of tomatoes with green chiles. Continue layering. Place 1/2 – 1 cup prepared El Monterrey Enchilada Sauce Mix over top layer, spread additional cheese on top.
    • Bake for 25 – 35 minutes, until cheese is browned.
    • Let sit for 10 minutes before serving.
    • Serve with additional prepared El Monterrey Enchilada Sauce Mix, pico de gallo or salsa, guacamole, salad, and tortilla chips.

    CHICKEN TOSTADAS

    Chicken Tostadas

    Ingredients:

    • Prepared El Monterrey Enchilada Sauce Mix — about 1 1/2 – 2 cups, plus more to serve on the side
    • 2 – 2 1/2 cups cooked rotisserie chicken
    • 12 small corn or flour tortillas OR 12 small corn or flour tostada shells
    • 1 can refried beans
    • 1 cup crumbled queso fresco or mozzarella cheese
    • 3/4 cup Mexican crema or sour cream
    • 12 – 24 pickled jalapeno slices, to taste
    • 1/2 cup thinly-sliced red onion
    • 2 cups chopped lettuce
    • 3/4 – 1 cup diced tomatoes
    • 2 sliced avocados
    • Salsa, to taste

    Directions:

    • Prepare El Monterrey Enchilada Sauce Mix according to package directions. Keep warm.
    • Shred rotisserie chicken until there are 2 – 2 1/2 cups.
    • Mix the chicken and 1/2 of the prepared enchilada sauce and set aside.
    • Mix the refried beans and the other 1/2 of the prepared enchilada sauce and set aside.
    • Lay tortillas or tostadas out in a single layer on a cutting board.
    • Gently spread a layer of bean mixture on each tostada or tortilla.
    • Divide chicken mixture equally between tostadas or tortillas and place atop the bean mixture.
    • Divide cheese into 12 equal parts and place on top of chicken mixture
    • Place tostadas on a cookie sheet.
    • Cook in a preheated oven set to 375 degrees* until tostadas or tortillas are crispy and chicken and bean mixture is heated through.
    • Top each tostada with crema or sour cream, lettuce, tomato, red onion, salsa and jalapeno (to taste).
    • Serve with warm El Monterrey Enchilada Sauce on the side.
    • May use an air fryer for faster results. Consult your air fryer’s manual for directions.

    Enchilada Chicken Wings

    Ingredients:

    • 1½ cups prepared El Monterrey Enchilada Sauce Mix
    • 3 tablespoons El Monterrey Enchilada Sauce Mix dry taco seasoning (see recipe)
    • 4 pounds chicken wings, flats and drummetes separated, tips discarded
    • 2 tablespoons vegetable oil
    • ¼ – 1/3 cup Buffalo wing sauce
    • ½ cup Ranch dressing

    Directions:

    • Place wings in a large, resealable container or baggie.
    • Add the oil and El Monterrey Enchilada Sauce Mix Dry Taco Seasoning/Rub. Seal. Shake well to coat each wing thoroughly.
    • Refrigerate 2 – 4 hours.
    • Prepare El Monterrey Enchilada Sauce Mix according to package directions, keep warm.
    • Cook wings using desired method until internal temperature reads 165 degrees. If cooking in oven, bake at 400 degrees on a lined sheet pan, flipping once halfway through cooking time. If cooking on grill, flip every 3 – 5 minutes for crispy skin. If air frying, refer to the air fryer manufacturer’s manual for directions. Deep fat frying is NOT recommended with this recipe.
    • Transfer cooked wings to large bowl.
    • Combine the prepared El Monterrey Enchilada Sauce Mix with the Buffalo Sauce. Keep two tablespoons of this sauce in reserve. Drizzle the 2 cups of sauce over the cooked wings and toss to coat.
    • Mix 3 tablespoons of the reserved sauce with the Ranch Dressing to serve as a dip for the wings.

    El Monterrey Taco Seasoning

    • 4 tablespoons dry El Monterrey Enchilada Sauce Mix
    • 1 ½ teaspoons ground red chile
    • 11/2teaspoons ground cumin
    • 1/2teaspoons paprika  
    • 1/2teaspoons crushed red pepper
    • 1/4teaspoons onion powder
    • 1/4teaspoons black pepper

    Place all ingredients in a container and mix thoroughly. Use wherever taco seasoning is required.

    To order your own El Monterrey Enchilada Sauce Mix, visit: www.shopsands.com