Monday, October 24, 2011

Enchilada Sauce


Another great enchilada sauce recipe to try... nice one !

Enchilada Sauce Recipe Ingredients:

* 1/4 cup oil
* 1/3 cup onion, finely minced
* 1 to 2 cloves garlic, finely minced
* 10 long red chiles or 1/2 cup pure ground red chile
* 2 cups water
* 2 to 3 Tbsp. flour (optional)
* 1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
* 2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce

Enchilada Sauce Recipe Instructions:
1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stem, cut chiles in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.
2. In a toaster oven or in a skillet, brown the flour a little.
3. Place oil in saucepan and saute onion. When transparent, add garlic and saute for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas. Will keep in refrigerator for 1 week or may be frozen.
The enchilada sauce recipe is ready to serve...enjoy !


Sunday, September 18, 2011

Rockin Robin's Raving Enchilada Sauce

Rockin Robin's Raving Enchilada Sauce

Try this enchilada sauce recipe...

* 2 cups chicken broth
* 4 Tbs Gebhardt Chili Powder
* 1 tsp. ground cumin
* 2 heaping tsp. garlic powder (with no salt added)
* 3/4 tsp. salt
* 1 pinch ground cinnamon (less than 1/16 tsp.)
* 1/3 tsp. sugar
* 5 Tbs. cold water
* 5 Tbs. white flour


In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce. While the sauce is on a slow simmer/boil, add 5 tablespoons of cold
water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk
vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the enchilada sauce is boiling. Turn off the heat, this enchilada sauce recipe is done. You will notice that as this enchilada sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
This enchilada sauce recipe is very quick to make.enjoy your dinner !
enchilada-sauce recipes

Thursday, April 14, 2011



  • Brown: 1/2 c. oil
  • Add: 9 c. water (slowly)
  • Add: 1 pkg. dry enchilada mix

Cook all above ingredients until thick like gravy.Fill corn or flour tortillas with taco meat mixture, refried beans, fresh tomatoes, fresh chopped onion, shredded lettuce. Roll up and
place in 9x12 cake pan. Ladle sauce over top. Put lots of shredded cheese (yellow). Put in oven just to melt cheese. Makes sauce for about 30 or 40 roll-ups.

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