WHAT IS AN ENCHILADA SAUCE RECIPES

Name: Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 recipe enchiladas
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

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

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

Ingredients

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.

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