RECIPES FOR ENCHILADA SAUCE RECIPES

ENCHILADA RECIPES - BBC GOOD FOOD

Enchilada recipes - BBC Good Food image

Load tortillas with a filling of your choice, then top with tomato sauce and cheese to make enchiladas. Take a look at our best Mexican-style recipes...

Provided by Good Food team

Number Of Ingredients 1

Ingredients

THE BEST HOMEMADE ENCHILADA SAUCE RECIPE - SKINNYTASTE

The BEST Homemade Enchilada Sauce Recipe - Skinnytaste image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

Ingredients

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g

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HOMEMADE ENCHILADA SAUCE - MEXICAN PLEASE

This is a great recipe for a huge batch of delicious enchilada sauce. It will freeze quite well so feel free to throw a few portions in the freezer. Yum!
From mexicanplease.com
Reviews 4.3
Total Time 60 minutes
Calories 78 kcal per serving

If you want to make a batch of chicken enchiladas, please see our Ancho Chicken Enchiladas post for details.

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VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
6. Squeeze in the lime juice and season well with sea salt and black pepper.
7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

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EASY ENCHILADA SAUCE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 20 minutes
Category condiment
Cuisine american

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

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ENCHILADA RECIPES - BBC GOOD FOOD

Load tortillas with a filling of your choice, then top with tomato sauce and cheese to make enchiladas. Take a look at our best Mexican-style recipes...
From bbcgoodfood.com

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ENCHILADA SAUCE RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category condiment

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.

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ENCHILADA SAUCE RECIPE - FOOD.COM - FOOD.COM - RECIP…

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.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 218 per serving

Use in place of canned enchilada sauce.

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THE BEST HOMEMADE ENCHILADA SAUCE RECIPE - SKINNYTASTE

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!
From skinnytaste.com
Reviews 5.0
Total Time 15 minutes
Category Dinner
Cuisine American
Calories 21 kcal per serving

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

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