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.
EASY ENCHILADA SAUCE
Provided by Food Network
Categories condiment
Time 20m
Yield 2 1/2 cups of sauce
Number Of Ingredients 8
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.
EMERIL'S ESSENCE
Steps:
- Combine all ingredients thoroughly.
TEN MINUTE ENCHILADA SAUCE
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
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
EASY ENCHILADA SAUCE
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
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
CHICKEN ENCHILADAS
Steps:
- Preheat oven to 350 degrees F.
- Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
- Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
EASY ENCHILADA SAUCE RECIPE
Make and share this Easy Enchilada Sauce Recipe recipe from Food.com.
Provided by amandabliedung
Categories Mexican
Time 21m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113.1, Fat 6.7, SaturatedFat 1, Cholesterol 1.8, Sodium 553.1, Carbohydrate 11.9, Fiber 3, Sugar 5.6, Protein 3.7
EASY ENCHILADA SAUCE
Make and share this Easy Enchilada Sauce recipe from Food.com.
Provided by DesertRose15
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362, Fat 21.5, SaturatedFat 3.2, Cholesterol 5.8, Sodium 1770.1, Carbohydrate 38.2, Fiber 9.8, Sugar 17.9, Protein 11.8
THE WORLD'S EASIEST BASIC ENCHILADA SAUCE
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
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
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