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
ENCHILADA SAUCE
This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.
Provided by Kimke
Categories Sauces
Time 20m
Yield 1 recipe enchiladas
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 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.
- Use in place of canned enchilada sauce.
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.
HOMEMADE ENCHILADA SAUCE
I use this enchilada sauce for homemade enchiladas.
Provided by Mary Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g
HOMEMADE ENCHILADA SAUCE
Make and share this Homemade Enchilada Sauce recipe from Food.com.
Provided by SweetsLady
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
- Add in chili powder and cook for another minute.
- Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
- Stir in the remaining ingredients.
- Simmer until thickened on low.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 0.8, Sodium 446.2, Carbohydrate 6, Fiber 1, Sugar 2, Protein 1.8
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
AUTHENTIC ENCHILADA SAUCE
Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
- Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
- In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
- In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g
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
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
This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. -Rebecca Schwegman, St. Croix Falls, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 6-1/2 cups.
Number Of Ingredients 14
Steps:
- Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ENCHILADA SAUCE
I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.
Provided by mliss29
Categories Sauces
Time 45m
Yield 2 quarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
- Add chili powder and cook briefly.
- Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
- Uncover and cook 10 minutes longer.
- Puree in the blender or mash with a fork.
Nutrition Facts : Calories 19.5, Fat 1.2, SaturatedFat 0.2, Sodium 53.3, Carbohydrate 2, Fiber 0.6, Sugar 1.2, Protein 0.4
THE BEST AUTHENTIC ENCHILADA SAUCE
I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!
Provided by Laurenhanna
Categories Sauces
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
- add remaning ingredients to the pan and bring to a boil.
- Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
- Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!
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