ENCHILADA RECIPE USING CANNED ENCHILADA SAUCE RECIPES

Name: The Best Authentic Enchilada Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 cups, 4 serving(s)
Ingredients: 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!)

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

Ingredients

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

ENCHILADA SAUCE RECIPE - FOOD.COM

Enchilada Sauce Recipe - Food.com image

This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 recipe enchiladas

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Steps:

Heat the oil in a large saucepan over medium heat.
Add the garlic and saute for 1 to 2 minutes.
Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water.
Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Use in place of canned enchilada sauce.

Nutrition Facts : Calories 218, FatContent 15.1, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 1704.4, CarbohydrateContent 21.1, FiberContent 6.8, SugarContent 10.1, ProteinContent 5.2

More about "enchilada recipe using canned enchilada sauce recipes"

THE BEST AUTHENTIC ENCHILADA SAUCE RECIPE - FOOD.COM

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!
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 71.3 per serving

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!

See details

EASY ENCHILADA CASSEROLE RECIPE | FED & FIT - FED AND FIT

Layer 2 cups shredded chicken over the tortillas, then pour over 1 cup of enchilada sauce, and 2 cups shredded cheese. 4. Repeat Step 3 to build the next layer, using up the rest of the tortillas, enchilada sauce…
From fedandfit.com

See details

ENCHILADA SAUCE - TASTES BETTER FROM SCRATCH

Apr 25, 2022 · Ingredients in Enchilada Sauce: Tomato Sauce; Flour: to thicken the sauce. For a gluten-free enchilada sauce recipe, substitute 1 tablespoon cornstarch for the flour. Beef Broth: …
From tastesbetterfromscratch.com

See details

CHICKEN ENCHILADAS II RECIPE | ALLRECIPES

Yummy, Yummy. I baked a chicken in my rotisserie, then used the meet from that to go into my enchiladas. It was nice having the chicken in this "shredded" manner versus the "chopped" manner in which the recipe calls for. I doubled the sauce recipe because had three cups of chicken, not 1 1/2 like the recipe …
From allrecipes.com

See details

6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN - REAL FOOD …

Apr 22, 2015 · I love this recipe. My daughter has Celiac Disease. Most canned enchilada sauce is not gluten free. I love how I can make the chicken and sauce all at the same time, and it is really easy and quick. I use this to make chicken enchiladas. My mom can’t eat salt, so I use the no salt added tomato sauce …
From realfoodwholelife.com

See details

EASIEST BEEF ENCHILADAS WITH CANNED RED SAUCE

May 28, 2020 · Pour the rest of the enchilada sauce over the top of the filled tortillas in the baking dish. Top with the remaining cheese. (pictured below) Bake the enchiladas uncovered for about 20 minutes until the sauce …
From cookwithginger.com

See details

CHICKEN ENCHILADA CASSEROLE II RECIPE | ALLRECIPES

I mixed together 8oz of sour cream, 1 can of cream of chicken soup 1 14.5 can of diced tomatoes with green chilies, 1 can of enchilada sauce, a pinch of cayenne pepper for the sauce layered it …
From allrecipes.com

See details