ENCHILADA MIX RECIPES
DRY ENCHILADA SAUCE MIX SUBSTITUTE RECIPE - FOOD.COM
I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 1/2 ounces, 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together and store in airtight container.
Nutrition Facts : Calories 642.3, FatContent 29.9, SaturatedFatContent 5.1, CholesterolContent 0, SodiumContent 6778.1, CarbohydrateContent 116.4, FiberContent 72.5, SugarContent 19.9, ProteinContent 28.8
ENCHILADA SAUCE MIX RECIPE - FOOD.COM
This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press.
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 5 cups
Number Of Ingredients 10
Steps:
- To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
- Be sure to gently tap down each layer with a tamper tool.
- To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
- Cook until the mixture begins to brown; add seasoning mix and stir to combine.
- Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
- Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
- Cook for 10 minutes.
- Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.
Nutrition Facts : Calories 163.3, FatContent 11.4, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 8.7, CarbohydrateContent 13.5, FiberContent 1.3, SugarContent 1.2, ProteinContent 2.1
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