ENCHILADA CASSER-OLE!
My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. -Marsha Wills, Homosassa, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
Nutrition Facts : Calories 357 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
OLE! PRONTO ENCHILADA SAUCE
My 7-minute enchilada sauce has authentic flavor and consistency. For "stupid easy" vegetarian chili, add drained beans and heat.
Provided by The Spice Guru
Categories Sauces
Time 7m
Yield 3 1/4 cups enchilada sauce, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- WHISK ingredients in a medium saucepan and bring to a boil.
- BOIL for one minute while whisking then remove from heat.
- ENJOY in your favorite enchilada recipe or use as a base for chili.
Nutrition Facts : Calories 78.6, Fat 4.4, SaturatedFat 0.6, Sodium 401.7, Carbohydrate 10.2, Fiber 3.1, Sugar 2.9, Protein 1.7
PALEO ENCHILADA SAUCE
Mmm yummy paleo enchilada sauce and so easy! Add a little bit of chicken stock if sauce comes out thicker than you like.
Provided by Lora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 22
Number Of Ingredients 8
Steps:
- Combine tomato sauce, onion, cumin, chili powder, oregano, paprika, garlic, and salt in a blender. Blend until smooth. Taste for seasoning.
Nutrition Facts : Calories 11.4 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 296.3 mg, Sugar 1.2 g
SMOOTH ENCHILADA SAUCE
This is the best Authentic Enchilada sauce I've come across. Moisten meat filling with this sauce; use in enchiladas or as meat accompaniment.
Provided by cooking_geek
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In large saucepan saute garlic in oil until lightly browned; discard garlic.
- Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
- Stir in chili powder.
- Gradually stir in broth, tomato sauce, oregano, salt and cumin.
- Simmer for 15 minutes.
Nutrition Facts : Calories 218.9, Fat 15.8, SaturatedFat 2.2, Sodium 1909.2, Carbohydrate 17.9, Fiber 6.1, Sugar 6.9, Protein 5.9
ENCHILADA SAUCE
Make and share this Enchilada Sauce recipe from Food.com.
Provided by dandelionleaf
Categories Sauces
Time 12m
Yield 12 ounces sauce, 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour tomato sauce into a small saucepan over medium heat. Add spices and stir. In a cup, combine warm water with flour until it forms a paste, then gradually add to tomato mixture while stirring. Let simmer for 10 minutes, to thicken. Cool the sauce then spoon over enchiladas or layered tortillas and cheese, then prepare according to enchilada recipe directions (usually, heat in 425 degree oven for about 15 minutes). Muy bueno!
Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.2, Sodium 517.6, Carbohydrate 10.1, Fiber 3, Sugar 4, Protein 2.2
ENCHILADA SAUCE
Make and share this Enchilada Sauce recipe from Food.com.
Provided by R Foodie
Categories South American
Time 2h
Yield 7 quarts
Number Of Ingredients 7
Steps:
- Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
- Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for atleast 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
- In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.
Nutrition Facts : Calories 900.1, Fat 61, SaturatedFat 8.3, Sodium 2291.6, Carbohydrate 89.1, Fiber 22.7, Sugar 44.8, Protein 15.6
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