Easy Basic Enchilada Sauce Food

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EASY ENCHILADA SAUCE



Easy Enchilada Sauce image

Provided by Food Network

Categories     condiment

Time 20m

Yield 2 1/2 cups of sauce

Number Of Ingredients 8

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

TEN MINUTE ENCHILADA SAUCE



Ten Minute Enchilada Sauce image

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

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.

Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

THE WORLD'S EASIEST BASIC ENCHILADA SAUCE



The World's Easiest Basic Enchilada Sauce image

With only two pre-purchased products this makes a wonderful sauce. I have made sauces from scratch that weren't as good as this. Pour over purchased frozen enchiladas or burritos (or your own homemade)top with cheese and bake.Instant dinner.

Provided by Pot Scrubber

Categories     Sauces

Time 1m

Yield 4 cups

Number Of Ingredients 2

1 (15 ounce) can Hormel chili without beans (NO OTHER BRAND)
1 (16 ounce) jar mild Pace Picante Sauce (NO OTHER BRAND, and don't confuse Pace salsa with Pace picante)

Steps:

  • Combine the two.
  • You're finished!
  • Pour over purchased frozen enchiladas or burritos (or your own homemade)and top with cheese.
  • Bake at 350 til heated through.
  • Tell everyone at the table you have spent years perfecting this complicated sauce.
  • If your kids don't like "those icky green pepper things and onions" simply puree the Pace picante in a blender then add to the Hormel chili. They will never know and it also makes for a smoother texture. Additionally, I have used Hormel 99% Fat Free Turkey Chili with excellent results. Then- your enchilada sauce is almost totally fat free. Can't beat that!

Nutrition Facts : Calories 156.3, Fat 7.7, SaturatedFat 2.4, Cholesterol 22.3, Sodium 1099.3, Carbohydrate 13.6, Fiber 1.8, Sugar 3.5, Protein 9.8

EASY ENCHILADA SAUCE



Easy Enchilada Sauce image

A super-speedy enchilada sauce with a truly authentic taste.

Provided by daniaduncan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup vegetable oil
2 tablespoons self-rising flour
2 tablespoons medium-spice Indian chili powder
1 ½ cups water
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
¾ teaspoon ground cumin
¾ teaspoon garlic powder
¾ teaspoon onion salt
salt to taste

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.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 6 g, Fat 9.7 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 484.6 mg, Sugar 1.8 g

EASY ENCHILADAS



Easy Enchiladas image

What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon butter
4 cups shredded cooked chicken
1 can (4 ounces) chopped green chilies
2 cans (10 ounces each ) green enchilada sauce
1-1/2 cups half-and-half cream, divided
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese
Shredded lettuce and chopped tomatoes, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

EASY BASIC ENCHILADA SAUCE



Easy Basic Enchilada Sauce image

If you don't mind canned soups, this will get you in and out of the kitchen quick and taste pretty darn good.

Provided by Auntie Jan

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (10 1/2 ounce) can enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can tomato soup

Steps:

  • Add all your ingredients together.
  • Simmer until heated
  • Use like you would any enchilada sauce.
  • Very easy and mild.

Nutrition Facts : Calories 88.5, Fat 3.9, SaturatedFat 0.8, Sodium 922.8, Carbohydrate 12.3, Fiber 0.9, Sugar 5.3, Protein 1.8

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