Treat Enchilada Sauce 1 Recipes

Steps:

• Melt margarine in flat large round saucepan.
• Sprinkle Flour,chili powder and salt into melted margarine.
• Stir with wisk.
• Add water and stir. Turn down heat.
• It will thicken as it simmers.
• Add in a little kichen bouquet and stir.
• Filling:.
• Browned hamburger, chopped onions and grated cheese.
• Dip fried tortillas in sauce, fill and roll. Hold together with a toothpick.
• Place in cake pan. Add more cheese on top if desired.
• Bake 325* 20 to 30 minutes.
• 6 filled Enchiladas.

Steps:

• Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
• Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
• Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.

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.

Steps:

• In large saucepan, add the first three ingredients and wisk to mix.
• Heat, turn down to simmer until slightly thick.
• Mix ground beef, geen chilies and onion in separate bowl.
• Add 2 tblsps sour cream and salt.
• Dip corn tortillas in sauce. Place on a pan.
• Place a filling on each dipped tortilla.
• Roll up and use a toothpick to hold in place.
• Add remaining sour cream to sauce and mix.
• Pour over the rolled tortillas.
• Place in reheated 350* oven, covered.
• Bake 25-30 minutes.
• Tip: If you want fillings to stay together, add a little dry instant potato flakes or a little cornstarch, or a little flour. Do not add too much. Mix it in the filling and let it set for a few minutes.