Quick Enchilada Sauce Food

QUICK ENCHILADA SAUCE

Steps:

• Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
• Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

ENCHILADA SAUCE

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

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.

ENCHILADA SAUCE

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.

TEN MINUTE ENCHILADA SAUCE

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.

QUICK ENCHILADA SAUCE

Steps:

• Mix all ingredients together & warm on the stove or microwave. That's it!

EASY VEGGIE ENCHILADAS WITH QUICK SAUCE

Steps:

• Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
• Break up clumps as best you can.
• Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
• Preheat oven to 350°F.
• Sauté veggies with olive oil or butter until onions are transparent.
• Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
• The tortillas just need to be soft enough to fold into enchiladas without breaking.
• Fill tortillas with veggie mixture.
• Add desired amount of cheese.
• Drizzle sauce in enchilada.
• Fold.
• Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
• Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
• Bake 15-20 minutes at 350°F.
• Enjoy!
• **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
• **.