TEN MINUTE ENCHILADA SAUCE
A super speedy enchilada sauce with a truly authentic taste.
Provided by BRANDI T
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g
ENCHILADA SAUCE
This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.
Provided by Kimke
Categories Sauces
Time 20m
Yield 1 recipe enchiladas
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Use in place of canned enchilada sauce.
ENCHILADA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
HOMEMADE ENCHILADA SAUCE
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Provided by Cookie and Kate
Categories Condiment
Time 10m
Number Of Ingredients 12
Steps:
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Nutrition Facts : ServingSize 1/2 cup, Calories 133 calories, Sugar 1.8 g, Sodium 540 mg, Fat 11.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg
EASY ENCHILADA SAUCE
Provided by Food Network
Categories condiment
Time 20m
Yield 2 1/2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
AUTHENTIC ENCHILADA SAUCE
Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
- Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
- In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
- In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g
EASY ENCHILADA SAUCE
A super-speedy enchilada sauce with a truly authentic taste.
Provided by daniaduncan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
- Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6 g, Fat 9.7 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 484.6 mg, Sugar 1.8 g
RED ENCHILADA SAUCE
A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy.
Provided by Annie W.
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
- Slowly add chicken broth and tomato sauce and cook and stir until thickened.
- Use as red sauce over any beef, game, cheese or poultry enchiladas.
- A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
Nutrition Facts : Calories 141.8, Fat 5.9, SaturatedFat 1, Sodium 1117.1, Carbohydrate 15.7, Fiber 3.1, Sugar 3.6, Protein 7.9
HOMEMADE ENCHILADA SAUCE
I use this enchilada sauce for homemade enchiladas.
Provided by Mary Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g
THE BEST AUTHENTIC ENCHILADA SAUCE
I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!
Provided by Laurenhanna
Categories Sauces
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
- add remaning ingredients to the pan and bring to a boil.
- Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
- Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!
ENCHILADA SAUCE
This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. -Rebecca Schwegman, St. Croix Falls, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 6-1/2 cups.
Number Of Ingredients 14
Steps:
- Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PERFECT ENCHILADA SAUCE
Use this in place of canned enchilada sauce in your recipe. I like it better than the canned and it's a snap to prepare.
Provided by Margo59
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix ingredients with whisk to incorporate.
- I use this in my Enchilada recipe #94490.
Nutrition Facts : Calories 70.3, Fat 0.4, SaturatedFat 0.1, Sodium 683.4, Carbohydrate 16.2, Fiber 3.5, Sugar 10.4, Protein 3.7
ENCHILADA SAUCE
To tone down the sauce for little mouths, omit some of the chiles.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
- Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
- Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
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