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.
ROASTED RED TOMATO ENCHILADA SAUCE
This is the enchilada recipe I grew up with... easy to make & good. Hope you enjoy! When I make this sauce, I constantly check to see if it "tastes right" for the mood I am in. If I want it spicier, I add cayenne pepper or more chili powder, cumin, etc. I am happy with the consistency of the sauce, but add more chicken broth to lessen the thickness, or cornstarch or flour to make it thicker.
Provided by NELady
Categories Sauces
Time 1h
Yield 1 cup, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 degrees.
- Place your tomatoes and whole peppers on a baking sheet. Drizzle extra virgin olive oil over the tomatoes and peppers. Sprinkle with salt, pepper, onion powder, garlic powder. Bake approx 20 minutes, or until tomatoes and peppers have shriveled up.
- Remove skin from tomatoes (optional).
- Put tomatoes and peppers in a blender/food processor. Add the chicken broth, onion, garlic, chili powder, cumin and oregano. Blend until smooth.
- Transfer sauce to sauce pan and simmer gently. Taste the sauce as it simmers to see if the flavor is to your liking. Add spices to taste, as necessary.
Nutrition Facts : Calories 147.5, Fat 9.1, SaturatedFat 1.3, Sodium 2007.6, Carbohydrate 15.7, Fiber 5, Sugar 6.7, Protein 4.7
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 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.
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 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
NANCY'S CHICKEN ENCHILADA SOUP
I got this soup from a very good friend of mine who is a great cook. I haven't tried it as of yet, but I plan to now that soup season is here! She got it from an acquaintance and gave it high reviews! I have no idea how long the prep time is or how many servings, I estimated here.
Provided by Scotland
Categories Chicken Breast
Time 40m
Yield 16 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a large pot and bring to a boil, turn down and simmer 20 minutes. Serve with tortilla chips grated cheese and sour cream.
Nutrition Facts : Calories 170.3, Fat 8.6, SaturatedFat 4.1, Cholesterol 39.2, Sodium 694.1, Carbohydrate 12.6, Fiber 1.5, Sugar 6.3, Protein 11.1
More about "roasted red tomato enchilada sauce food"
FIRE ROASTED RED ENCHILADA SAUCE | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 20Estimated Reading Time 3 minsServings 6.5Total Time 1 hr
- Fire roast the tomatoes, the onion and peppers on a hot grill … or set them on a baking sheet and broil till the peels of the tomatoes and peppers are black, turning once or twice to roast all the sides of the vegetables. The tomatoes should be soft and juicy, the onion should be soft and charred, the skins of the peppers should be black.
- Over a bowl, pull the peels off the tomatoes, removing any stems or core. (Do this over a bowl to catch all the tasty juices from the tomatoes.) Take the outer skin off the onion, too, but leave the skin on the peppers. Just cut off the stem end of the hot peppers and remove the core from the bell peppers and ancho.
- Put all the ingredients in a blender and blend till smooth. Add more tomato juice if the sauce is too thick and blend again. Use over burritos or enchiladas or Mexican lasagna.
ENCHILADAS IN RED TOMATO SAUCE - PATI JINICH
From patijinich.com
4.7/5 (6)Category Main CourseCuisine MexicanTotal Time 40 mins
- Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
- Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
- In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
- Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.
RED ENCHILADA SAUCE RECIPE - EVOLVING TABLE
From evolvingtable.com
Ratings 28Calories 71 per servingCategory Dinner, Lunch, Sauce
EASY RECIPE FOR RED ENCHILADA SAUCE WITH TOMATO PASTE
From scratchtobasics.com
QUICK, RED ENCHILADA SAUCE | ALEXANDRA'S KITCHEN
From alexandracooks.com
EASY RED ENCHILADA SAUCE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ENCHILADA SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOMEMADE ENCHILADA SAUCE RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
QUICK AND EASY HOMEMADE ENCHILADA SAUCE | THE …
From therecipecritic.com
ROASTED ENCHILADA SAUCE | FEASTING AT HOME
From feastingathome.com
5/5 (11)Calories 64 per servingCategory Sauces
BEST HOMEMADE RED ENCHILADA SAUCE {+VIDEO} | LIL' LUNA
From foodrecipes.net-freaks.com
HOMEMADE ENCHILADA SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
WHAT TO SERVE WITH ENCHILADAS: 30+ MEXICAN SIDES
From platingsandpairings.com
RECIPES: ENCHILADAS AND RED AND GREEN CHILE SAUCES
From cbsnews.com
HOMEMADE ENCHILADA SAUCES FOR NEXT-LEVEL ENCHILADAS - ALLRECIPES
From allrecipes.com
TOP 50 RECIPES USING RED ENCHILADA SAUCE
From newdavos.jodymaroni.com
17 FRESH YELLOW TOMATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED RED PEPPER PASTA SAUCE - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
CLEAN EATING BISON ENCHILADA SOUP - THE WEEKLY MENU
From theweeklymenubook.com
ROASTED RED PEPPER SOUP - THE COZY COOK
From thecozycook.com
EASY ENCHILADA SAUCE IN 10 MINUTES! - ISABEL EATS
From isabeleats.com
HOW TO MAKE ENCHILADA SAUCE - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love