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
EASY CHEESY RED ENCHILADA SAUCE
Here's an incredibly easy and really good homemade sauce. The recipe, found several years ago on a package of locally-made tortillas, makes enough to replace one 15-ounce can of mild red enchilada sauce.
Provided by Debs Recipes
Categories Sauces
Time 42m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Whisk together all ingredients except parmesan cheese in a saucepan; bring to boil, reduce heat and gently simmer 40 minutes, stirring occasionally.
- Remove from heat and whisk in parmesan cheese.
Nutrition Facts : Calories 78.4, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 1908.3, Carbohydrate 14.9, Fiber 2.6, Sugar 5.5, Protein 3.7
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
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 the 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.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
EASY RED ENCHILADA SAUCE
I was trying to duplicate a family friend's recipe who is an excellent cook. I don't know if it's exact, but it came out wonderfully!
Provided by Smiling in Texas
Categories Sauces
Time 11m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Heat bacon drippings in skillet on medium high.
- Add the chili powder and cumin. Stir to incorporate with the bacon drippings.
- Cook, constantly stirring, until the spices become dark, almost burnt looking (make sure you watch close so it doesn't really burn!) This only takes about 1-2 minutes.
- Add tomato sauce and water, stir thoroughly.
- Reduce to medium-low, and allow to come to a slight bubble until thickened.
Nutrition Facts : Calories 232, Fat 19.2, SaturatedFat 7, Cholesterol 16.3, Sodium 918.5, Carbohydrate 15.6, Fiber 4.9, Sugar 6.7, Protein 3.2
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EASY HOMEMADE ENCHILADA SAUCE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
5/5 (3)Total Time 5 minsCategory MiscellaneousCalories 76 per serving
- Place the oil in a small saucepan over a medium-low heat. Add the flour and spices, and mix thoroughly to produce a fragrant paste. Cook for a minute or so, stirring constantly, then add the tomato puree, and cook for a further 1 minute.
- Add the vegetable stock a little at a time (I usually add it about 1/3 at a time), mixing well until smooth each time before adding a bit more. When you've added all of the liquid, you should have a smooth, silky sauce.
- Season with plenty of black pepper (you probably won't need any salt unless you used low-sodium stock), and use to make enchiladas (or something else!).
EASY CHEESE ENCHILADAS | IOWA GIRL EATS
From iowagirleats.com
5/5 (4)Category Bake, Casserole, Entree, Kid Friendly, SauceServings 4-6
- Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
- For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
- Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
- Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
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EASY CHEESE ENCHILADAS WITH RED SAUCE - HOME COOKED HARVEST
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Ratings 1Category Main CourseCuisine MexicanTotal Time 27 mins
- Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add in and whisk together ancho chile powder, dried oregano, garlic powder, cumin, flour, salt, and pepper. Cook for about 1 minute.
- Whisk in vegetable broth and simmer. Reduce the heat to medium and continue stirring until the sauce has thickened, for around 5-6 minutes. Mix in vinegar, more salt, and pepper to taste. Remove from heat, and set aside.
- Spread 1/2 cup of prepared sauce in a 13x9 dish. Combine both types of cheese together in a bowl. Set aside 1/2 cup of cheese for later use as topping.
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