Mild Enchilada Sauce Recipes

TEN MINUTE ENCHILADA SAUCE

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.

ENCHILADA SAUCE

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.

MILD ENCHILADA SAUCE

Steps:

• Basically, you're making a simple gravy with a butter & flour roux, and chicken broth + tomato sauce for the liquid, and spices added for flavor. Add all the spices (except salt) at the beginning with the butter and flour, so they toast a bit and get more flavorful. Then whisk in the liquid as usual, and taste to adjust seasoning.
• Put the butter, flour and all the spices except the salt in a medium stock pot over medium heat. Stir until the butter is all melted and you have a well blended paste.
• Once the butter and flour are well combined, slowly add your broth, whisking the whole time to avoid lumps.
• Then add the tomato sauce.
• Let it all simmer for about 10-15 minutes, not boiling, stirring frequently.
• Taste as you go and decide whether you think you like the flavor, or you want more garlic, or more chili powder, etc. I hold off on the salt until I have everything else combined, because the saltiness of any particular batch of chicken broth or tomato sauce can really vary. So get it all mixed up and then add salt if you feel like it needs it.
• This recipe is very flexible. The spice quantities are just a guideline and you should totally play with the amounts. If you actually want to make this spicy, add a little cayenne pepper, or a bunch more chili powder.
• You can also make this without the tomato sauce, I've had it that way and it's great too - like an enchilada spiced gravy.
• This freezes great. This recipe makes more than you'll need for one recipe of enchiladas. Set aside half and freeze for next time.
• Use vegetable broth to make a vegetarian sauce.
• Make it gluten free by using gluten free flour.
• This is a simple layered dish, and the ingredients are very flexible. Use your choice of cheeses (we often just buy a bag of shredded "Mexican blend" cheese. Mix the green chilis in to the cream soup or white sauce if using, otherwise just spread them between the layers. Or leave them out.We use a standard casserole dish.Spread a bit of sauce on the bottom of the casserole dish to prevent sticking.Cover sauce with a layer of corn tortillas. Break up tortillas to fill in any overlaps or gaps. Top with meat, if using. Then sprinkle with cheese. Repeat layers of tortilla, filling, sauce(s), cheese... until the dish is full. Top with shredded cheese and bake at 350 for about an hour, until the whole thing is bubbly and cheese on top is browned. This can also be done in a slow cooker. Follow directions the same as above, and cook for 4-6 hours on low until bubbly and melted. Serve with sour cream, extra cheese, salsa, shredded lettuce, diced avocado & tomato.

RED ENCHILADA SAUCE

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.

HOMEMADE ENCHILADA SAUCE

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.

MILD CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
• In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
• Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

AUTHENTIC ENCHILADA SAUCE

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.

EASY ENCHILADA SAUCE

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.

QUICK ENCHILADA SAUCE

Steps:

• Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
• Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

MILD CHICKEN ENCHILADAS

Steps:

• Mix together the chicken, minced onion, sour cream, 1/2 cup salsa, and salt and pepper.
• Spread mixture in tortillas and roll up.
• Place in a 9 x 13-inch baking dish.
• Combine 1 cup salsa and 1 can cream of chicken soup; pour over tortillas.
• Bake at 350 degrees for 30 minutes.
• Top with shredded lettuce, cheese and chopped tomatoes.

ENCHILADA SAUCE

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.