HOMEMADE ENCHILADA SAUCE
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Provided by Cookie and Kate
Categories Condiment
Time 10m
Number Of Ingredients 12
Steps:
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Nutrition Facts : ServingSize 1/2 cup, Calories 133 calories, Sugar 1.8 g, Sodium 540 mg, Fat 11.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg
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.
ENCHILADA SAUCE "SALSA NEGRA"
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!
Provided by Isabel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, Sodium 15.1 mg, Sugar 1.5 g
THE BEST RED ENCHILADA RECIPE
Once you try this red enchilada sauce, you will never need to buy store-bought again!
Provided by Charbel Barker
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
- Strain out any seeds and add to a skillet, bringing to a slight boil.
- Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
- In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
- After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
- Season with salt and pepper and let cook for an additional five minutes.
- Lightly fry the corn tortillas in oil and pay dry.
- Dip each tortilla in the red enchilada sauce, covering both sides completely.
- Fill each tortilla with some of the chicken filling, and some cheese if desired.
- At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
- If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.
Nutrition Facts : ServingSize 1 enchiladas, Calories 180 kcal, Carbohydrate 21 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 260 mg, Fiber 2 g, Sugar 4 g
GREEN CHICKEN ENCHILADAS
Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.
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.
GREEN ENCHILADA SAUCE
This Green Enchilada Sauce recipe is quick and easy to make, full of amazing flavor, and perfect for drizzling or mixing into countless favorite Mexican dishes. See ideas above for how to customize your sauce to taste.
Provided by Ali
Time 15m
Number Of Ingredients 9
Steps:
- Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
- Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
- Taste and season with additional salt, pepper and/or cumin if needed.
- Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.
AUTHENTIC ENCHILADA SAUCE
Steps:
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.
Nutrition Facts : ServingSize 0.25 cups, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 125 mg, Fiber 2 g, Sugar 4 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
CHICKEN ENCHILADA BAKE WITH SALSA CREAM SAUCE
Not sure where I got this recipe, but it's a real favorite with my grandkids. I usually make it earlier in the day and then pop it into the oven when ready for dinner.
Provided by lazyme
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan over medium heat, melt butter.
- Add flour and blend.
- Whisk in stock, salt and pepper.
- Stir until mixture boils and is thickened, about 2 minutes.
- Remove from heat.
- Stir in sour cream and salsa and mix well.
- Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce.
- Scatter half of the tortilla strips on top.
- Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all.
- Top with remaining tortillas, sauce and cheese.
- Preheat oven to 375ºF.
- Bake, covered 30 minutes.
- Remove cover and bake until bubbly, about 15 minutes more.
- Let stand 10 minutes before serving.
- Garnish with lime wedges and papaya slices.
Nutrition Facts : Calories 536.2, Fat 32.3, SaturatedFat 16.9, Cholesterol 116.1, Sodium 871.3, Carbohydrate 29.9, Fiber 4.1, Sugar 2.6, Protein 32.5
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.
THE BEST ENCHILADA SAUCE RECIPE
This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 0.5 g, Sodium 355 mg, Fiber 1 g, Sugar 2 g
ENCHILADA SAUCE "SALSA NEGRA"
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!
Provided by Isabel
Categories Sauces
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3 g, Fat 0.5 g, Fiber 1 g, Protein 0.6 g, Sodium 15.1 mg, Sugar 1.5 g
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- Remove the seeds and membranes from the center of the bell pepper. Cut the stem end of the spicy peppers and remove the seeds and membranes for a mild salsa; leave the seeds and membranes in if you want a hotter salsa.
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