ENCHILADA SAUCE

ENCHILADA SAUCE

ENCHILADA SAUCE RECIPE INGREDIENTS

• 1 can (28 oz.) enchilada or red chile sauce
• 1 can water, same as above
• 1 1/2 c. of shortening
• 1 1/2 tsp. salt
• 1 tsp. cuminos (heaping) or ground cumin seed
• 1/4 tsp. oregano
• 1/8 tsp. pepper
• 2 c. flour
• 1/4 tsp. garlic powder

ENCHILADA SAUCE RECIPE INSTRUCTIONS
First of all in one pan put flour, salt, cuminos, oregano, garlic and pepper. And then in separate pan melt shortening until it smokes. Next in another pan pour enchilada or red chile sauce and water. And then use medium heat. Cook until enchilada sauce starts to boil. When enchilada sauce begins to boil and shortening starts to smoke, pour shortening into flour mixture.
Stir until flour mixture makes a paste. Add this to enchilada sauce. Use hand beater (low speed). Simmer about 20 minutes longer. Stir frequently. Can be frozen for future use. Will thicken after it sets. Use a little water to thin to your taste. Enjoy !
green-chile-enchilada-sauce recipe

Enchilada Sauce

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 !

chicken-enchiladas-with-white-sauce.

Rockin Robin's Raving Enchilada Sauce

Rockin Robin's Raving Enchilada Sauce
Try this enchilada sauce recipe...

ENCHILADA SAUCE RECIPE INGREDIENTS
* 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

ENCHILADA SAUCE RECIPE INSTRUCTIONS :

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
lumps.

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

ENCHILADA (OR) BURRITO SAUCE

ENCHILADA (OR) BURRITO SAUCE

ENCHILADA SAUCE RECIPE INGREDIENTS

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

ENCHILADA SAUCE RECIPE INSTRUCTIONS
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.

CHICKEN ENCHILADAS WITH WHITE SAUCE

CHICKEN ENCHILADAS WITH WHITE SAUCE ....a nice and tasty enchilada sauce recipe to try !

INGREDIENTS

• 2 whole chicken breasts, cooked and shredded
• 1 lb. Monterey Jack cheese, grated
• 1 (3 oz.) can (mild) chopped green chilies
• 2 cans cream of chicken soup
• 1 pt. sour cream
• 1/2 lb. Cheddar cheese, grated
• 1 dozen flour tortillas

INSTRUCTIONS
Toss together: Chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture.
Fold sides in, then roll. Place, seam down, in oblong baking dish.
Repeat with each tortilla. Spread the remainder of soup over all.
Top with Cheddar cheese. Bake at 350 degrees for about 45 minutes.
The enchilada sauce recipe is ready for a great feasts...enjoy !

mexican-enchilada-sauce.

GREEN CHILI ENCHILADAS AND SPICY SAUCE

GREEN CHILI ENCHILADAS AND SPICY SAUCE ....a great enchilada sauce recipe...great taste !

INGREDIENTS

• 1 doz. corn tortillas
• 1/2 c. oil
• 2 c. Monterey Jack cheese, grated
• 3/4 c. onion, chopped
• 2 tbsp. flour
• 1/4 c. butter
• 2 c. chicken broth
• 1 c. sour cream
• 1 (4 oz.) can diced jalapeno peppers

INSTRUCTIONS
Cook tortillas in oil until soft, drain on paper toweling. Place 2 tablespoons grated cheese and 1 tablespoon diced onion on each tortilla and roll up. Place in baking dish. In saucepan, melt
butter; add flour, stir in chicken broth and cook until thickened.
Stir in sour cream and peppers. Pour sauce over enchiladas. Bake at 425 degrees for 20 minutes.
I use whole jalapenos, remove seeds and dice to control heat.

INGREDIENTS
SPICY SAUCE:

• 1 finely chopped tomato
• 1/2 tsp. salt
• 1/2 c. chopped onion
• 2 finely chopped peppers or tsp. reserved from can
• 1/4 c. tomato juice

INSTRUCTIONS
Combine all ingredients and chill. The enchilada sauce recipe is ready. Serve with enchiladas - for extra spice and color.

enchilada-sauce.

CHICKEN ENCHILADAS IN CREAM SAUCE

CHICKEN ENCHILADAS IN CREAM SAUCE ...try this great enchilada sauce recipe...!

INGREDIENTS

• 2 tbsp. oil
• 2 onions, chopped
• 1 clove garlic, crushed
• 1 (4 oz.) can chopped green chiles
• 3 c. cooked, diced chicken
• 1 tbsp. sugar
• 1 (14 1/2 oz.) can tomato sauce
• Salt and pepper, to taste
• 1 doz. corn tortillas

Cream Sauce:

• 2 c. whipping cream
• 1 1/2 c. half and half
• 2 chicken bouillon cubes
• 1/2 lb. Monterey Jack cheese, grated
• sprigs of cilantro (for garnishing each serving)

INSTRUCTIONS
Sauté onions and garlic in skillet with 2 tablespoons oil. Add green chiles, chicken, sugar, tomato sauce, salt and pepper.Soften tortillas by heating in a skillet with a small amount of oil.
Remove and drain on a paper towel. Place chicken filling in corn tortillas, fold ends over and place seam side down in a 9x13 casserole. (Recipe may be made to this point early in the day.
Chicken mixture may be made ahead and frozen.) To prepare sauce, place cheese in a microwavable container and heat until almost melted. Stir in cream, half and half, and chicken bouillon. Heat only until cheese is melted; stir into sauce until well combined.

Taste and adjust seasonings (black pepper, etc), if desired.
The enchilada sauce is ready to serve with chicken enchiladas, garnishing each serving with a sprig of cilantro.