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
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
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 the 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.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
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.
TEXAS RED ENCHILADA SAUCE
This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.
Provided by Mark H.
Categories Sauces
Time 45m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Melt butter/margarine in a sauce pan.
- Make a roux by browning flour in melted butter/margarine.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness is achieved.
- Taste every so often and adjust spices as needed.
- Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
- Place pan in oven and cook until enchiladas are done.
Nutrition Facts : Calories 235.7, Fat 13.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 901.9, Carbohydrate 28.5, Fiber 6.5, Sugar 11.1, Protein 6.3
ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
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