Roasted Red Tomato Enchilada Sauce Recipes

ROASTED RED TOMATO ENCHILADA SAUCE

Roasted Red Tomato Enchilada Sauce image

This is the enchilada recipe I grew up with... easy to make & good. Hope you enjoy! When I make this sauce, I constantly check to see if it "tastes right" for the mood I am in. If I want it spicier, I add cayenne pepper or more chili powder, cumin, etc. I am happy with the consistency of the sauce, but add more chicken broth to lessen the thickness, or cornstarch or flour to make it thicker.

Provided by NELady

Categories Sauces

Time 1h

Yield 1 cup, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
5 medium tomatoes, whole
2 anaheim chilies, whole
1/2 jalapeno pepper
1/8 cup onion, minced
1 garlic clove, minced
1 cup chicken broth
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
3 tablespoons chili powder
2 tablespoons cumin
1/2 tablespoon oregano
1 tablespoon salt
1/2 tablespoon black pepper

Steps:

Pre-heat oven to 350 degrees.
Place your tomatoes and whole peppers on a baking sheet. Drizzle extra virgin olive oil over the tomatoes and peppers. Sprinkle with salt, pepper, onion powder, garlic powder. Bake approx 20 minutes, or until tomatoes and peppers have shriveled up.
Remove skin from tomatoes (optional).
Put tomatoes and peppers in a blender/food processor. Add the chicken broth, onion, garlic, chili powder, cumin and oregano. Blend until smooth.
Transfer sauce to sauce pan and simmer gently. Taste the sauce as it simmers to see if the flavor is to your liking. Add spices to taste, as necessary.

Nutrition Facts : Calories 147.5, Fat 9.1, SaturatedFat 1.3, Sodium 2007.6, Carbohydrate 15.7, Fiber 5, Sugar 6.7, Protein 4.7

RED ENCHILADA SAUCE

Red Enchilada Sauce image

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

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

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

THE BEST RED ENCHILADA SAUCE

The Best Red Enchilada Sauce image

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

Ingredients

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

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

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