RED ENCHILADA RECIPE RECIPES

Name: Red Enchilada Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 cups
Ingredients: 1 tablespoon olive oil; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon cumin; 2 tablespoons mild chili powder; 4 tablespoons flour; 4 cups chicken broth; 1 (8 ounce) can tomato sauce

RED ENCHILADA SAUCE RECIPE - FOOD.COM

Red Enchilada Sauce Recipe - Food.com image

A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
2 tablespoons mild chili powder
4 tablespoons flour
4 cups chicken broth
1 (8 ounce) can tomato sauce

Steps:

Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
Slowly add chicken broth and tomato sauce and cook and stir until thickened.
Use as red sauce over any beef, game, cheese or poultry enchiladas.
A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.

Nutrition Facts : Calories 141.8, FatContent 5.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 1117.1, CarbohydrateContent 15.7, FiberContent 3.1, SugarContent 3.6, ProteinContent 7.9

ENCHILADA CASSEROLE RECIPE | ALLRECIPES

Enchilada Casserole Recipe | Allrecipes image

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, CarbohydrateContent 24.9 g, CholesterolContent 54 mg, FatContent 24 g, FiberContent 5.7 g, ProteinContent 17.4 g, SaturatedFatContent 11.5 g, SodiumContent 709.2 mg, SugarContent 1.4 g

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