Tomato Jalapeno Enchilada Sauce Food

BEEF AND TOMATO ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
• Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
• Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE

Steps:

• Heat a large pan to medium-high heat and add the olive oil.
• Cook the onions and peppers down about 5 minutes to soften.
• Add the garlic and cook another minute, stirring a bit.
• Add the tomato and chicken broth. Stir.
• Stir in the cilantro and seasonings.
• Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
• Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
• Process until nice and smooth.
• Use immediately or store in the refrigerator in a covered glass container.

TOMATO-JALAPENO ENCHILADA SAUCE

Steps:

• In a blender, combine tomatoes, onion, and jalapeno. Puree until smooth. Season with salt and pepper. In a medium pot, heat oil over high until shimmering. Add tomato mixture and simmer, stirring, until thickened, 5 to 10 minutes. Remove from heat and stir in thyme, vinegar, and sugar. Season to taste with salt and pepper.

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.

TOMATO ENCHILADA BAKE

Steps:

• In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
• In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

CARNE ASADA WITH TOMATO JALAPENO SAUCE

Steps:

• Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you!
• Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
• Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
• Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide!
• Top the steak with the sauce and serve.
• Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce.
• Please enjoy.

JALAPENO CHICKEN ENCHILADAS

Steps:

• In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.

ROASTED RED TOMATO ENCHILADA SAUCE

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.

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.