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Mexican Red Chile Cream Sauce

Here’s a recipe for Mexican Red Chile Cream Sauce.

  1. Heat up Chicken & Cheese Chimichangas according the instructions on the package and keep warm.
  2. In a heavy bottom saucepot combine enchilada sauce and evaporated milk or cream and bring to a simmer.
  3. In a casserole dish pour enough sauce on bottom to just cover the bottom of casserole, arrange chimichangas on top of sauce, pour remaining sauce over the chimichangas and sprinkle cheese over each serving and melt in a preheated 375ºF oven for 1-2 minutes.