ENCHILADA RECIPE FOOD NETWORK RECIPES

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ENCHILADA SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK



Enchilada Sauce Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     condiment

Total Time 35 minutes

Cook Time 15 minutes

Yield 3 cups

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic 
2 teaspoons chili powder 
1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper 
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour 
1/2 cup chicken stock 
One 15-ounce can tomato sauce 

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

THE BEST AUTHENTIC ENCHILADA SAUCE RECIPE - FOOD.COM



The Best Authentic Enchilada Sauce Recipe - Food.com image

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/4 cup onion (white, minced)
1/2 jalapeno (seeded and chopped finely)
2 pinches cinnamon
1/4 teaspoon oregano
1 1/4 teaspoons white sugar
1/8 teaspoon red pepper flakes (optional, to taste)
1 (14 1/2 ounce) can tomato sauce
1/2 teaspoon garlic salt (or 1 med. garlic clove)
1 teaspoon dried onion (or 1/2 tsp onion powder)
1 cup water
1/4 teaspoon lime zest
1 tablespoon fresh basil (chopped, or 1 tsp dried)
1 tablespoon fresh parsley (chopped, or 1 tsp dried)
2 tablespoons cilantro (chopped)
3 tablespoons salsa (homemade is best!)

Steps:

  • Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
  • add remaning ingredients to the pan and bring to a boil.
  • Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
  • Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!

Nutrition Facts : Calories 71.3, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 618.2, CarbohydrateContent 9.5, FiberContent 2.1, SugarContent 6.8, ProteinContent 1.9

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