Enchiladasaucebestever Recipes

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THE BEST ENCHILADA SAUCE RECIPE



The Best Enchilada Sauce Recipe image

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

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 9

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, Carbohydrate 4 g, Protein 1 g, Fat 0.5 g, Sodium 355 mg, Fiber 1 g, Sugar 2 g

ENCHILADA SAUCE BEST EVER!



Enchilada Sauce Best Ever! image

The basic recipe is from a mexican restaurant but I have changed it over the years to make the "ultimate Enchilada Sauce". We use the same sauce on our poutine. Our friends beg me for the recipe! We have also used it as a dip for bbq chicken.

Provided by Goobs_Mom

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine
1 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons ketchup
1/2 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon dried oregano
3 tablespoons chili powder
2 chicken bouillon cubes
1 (8 ounce) can tomato paste
10 cups water

Steps:

  • Melt butter or margarine until just melted them remove from heat.
  • add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
  • return to heat and stir.
  • once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
  • Add the chicken bouillon cubs just before adding the water.
  • Add the water a cup at a time and whisk until smooth.
  • repeat this step until all the water is used and the sauce is smooth.
  • for a thicker sauce use less water or a thinner sauce use more water.
  • once smooth add the can of tomato sauce and whisk again till well blended.
  • Add six tablespoons Ketchup and stir.
  • simmer on low heat until until ready to use.

Nutrition Facts : Calories 276, Fat 16.7, SaturatedFat 10, Cholesterol 40.8, Sodium 1065.5, Carbohydrate 29.8, Fiber 3.8, Sugar 8.8, Protein 5.1

AUTHENTIC BEEF ENCHILADAS



Authentic Beef Enchiladas image

Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.

Provided by Serene

Categories     dinner     Main Course

Number Of Ingredients 22

1 pound ground beef
1 tablespoon Chili Powder
1/2 teaspoon Salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 cup tomato sauce
1/4 cup oil or butter (canola, vegetable, or avocado oil)
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth (LOW or NO SODIUM)
1 tablespoon tomato paste
1/4 cup canola oil
12-15 white corn tortillas
1 cup Monterey Jack Cheese (shredded)

Steps:

  • Ground Beef
  • Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
  • Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
  • Homemade Enchilada Sauce:
  • Heat the oil or butter in a medium size skillet over medium heat.
  • Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
  • Add in the spices. Stir to form a thick paste.
  • Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
  • Enchiladas:
  • Preheat oven to 350℉ degrees.
  • Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
  • Heat vegetable or canola oil over medium heat in a medium size skillet.
  • Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
  • Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
  • Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
  • Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
  • Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
  • Bake for 10 minutes until the cheese is melted.
  • Serve warm and enjoy.

Nutrition Facts : ServingSize 1, Calories 228 kcal, Sodium 401 mg, Fat 13 g, Carbohydrate 17 g, Protein 13 g

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