Mexican Restaurant Enchilada Sauce Recipes

MEXICAN ENCHILADA SAUCE

Steps:

• Combine all dry ingredients in a small bowl.
• Stirring constantly, slowly add enough of the water to make a thin paste.
• Pour into pan and add rest of water.
• Cook over medium heat, stirring constantly, until mixture thickens.
• Stir in tomato sauce.
• Use in your favorite enchilada recipe.
• The amounts on the ingredients are very flexible.
• For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
• Experiment to suit your taste, but don't leave out the cocoa.
• For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
• cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
• Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

AUTHENTIC ENCHILADA SAUCE

Steps:

• Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
• Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
• Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
• Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
• Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.

THE BEST RED ENCHILADA RECIPE

Steps:

• Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
• Strain out any seeds and add to a skillet, bringing to a slight boil.
• Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
• In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
• After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
• Season with salt and pepper and let cook for an additional five minutes.
• Lightly fry the corn tortillas in oil and pay dry.
• Dip each tortilla in the red enchilada sauce, covering both sides completely.
• Fill each tortilla with some of the chicken filling, and some cheese if desired.
• At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
• If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

HOMEMADE RED ENCHILADA SAUCE RECIPE

Steps:

• Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
• Allow chiles to cool and then remove stems, seeds, and veins.
• Char the onion, tomatoes, and garlic in a hot pan.
• Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
• Bring to a boil and then reduce the heat to low.
• Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
• Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
• Add water little by little if necessary to blend. You may have to blend in two batches
• Strain the mixture.
• Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
• Reduce the heat and simmer for 30 minutes until the sauce has thickened.
• Add salt to taste.
• Allow the sauce to sit for at least 2 hours so that the flavors meld.
• Warm the sauce before serving.

AUTHENTIC BEEF ENCHILADAS

Steps:

• Ground Beef
• Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
• Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
• Homemade Enchilada Sauce:
• Heat the oil or butter in a medium size skillet over medium heat.
• Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Add in the spices. Stir to form a thick paste.
• Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
• Enchiladas:
• Preheat oven to 350℉ degrees.
• Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
• Heat vegetable or canola oil over medium heat in a medium size skillet.
• Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
• Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
• Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
• Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
• Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
• Bake for 10 minutes until the cheese is melted.
• Serve warm and enjoy.

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
• Reserve some of the water the chicken was cooked in, about 2 cups of broth.
• Shred chicken with two forks.
• If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
• Add shredded chicken and broth of chicken.
• Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
• Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
• Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
• Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
• Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
• Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
• In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
• Preheat oven to 400 degrees.
• Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
• Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
• Add additional sauce on top of tortillas. Cover with additional monterey cheese
• Cover casserole with aluminum and place in oven for 10 to 12 minutes.
• Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
• Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
• Serve 1 to 2 enchiladas per person. Enjoy!