Amys Enchilada Sauce Recipes

HOMEMADE ENCHILADA SAUCE

Homemade Enchilada Sauce image

This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.

Provided by Cookie and Kate

Time 10m

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if you're sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

Steps:

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Nutrition Facts : ServingSize 1/2 cup, Calories 133 calories, Sugar 1.8 g, Sodium 540 mg, Fat 11.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg

MEXICAN ENCHILADA SAUCE

Mexican Enchilada Sauce image

I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

Provided by Donna Matthews

Categories Sauces

Time 15m

Yield 3-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Steps:

Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
Experiment to suit your taste, but don't leave out the cocoa.
For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

AMY'S ENCHILADA SAUCE

Amy's Enchilada Sauce image

Make and share this Amy's Enchilada Sauce recipe from Food.com.

Provided by RdhdA8

Categories Sauces

Time 25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups tomato sauce
3 cups water
3 tablespoons flour
3 garlic cloves, diced
2 teaspoons salt
3 teaspoons sugar
1 1/2 teaspoons cumin
1/2 teaspoon cayenne or 1/2 teaspoon Tabasco sauce

Steps:

Combine all ingredients in sauce pan.
Heat until thickened.
Can be doubled easily.
Freezes nicely.

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