Texas Enchilada Sauce Recipes

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TEXAS ENCHILADAS



Texas Enchiladas image

Whenever I'm feeling homesick for my native state of Texas I make this authentic recipe. But you sure don't have to be a Texan to enjoy it!-Norma Davis, Ouray, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 13

1 pound ground beef
1 small onion, chopped
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded cheddar cheese, divided
12 corn tortillas (10 inches)
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (15 ounces) tomato sauce
1 tablespoon chili powder
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

Nutrition Facts :

RED ENCHILADA SAUCE



Red Enchilada Sauce 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.

Provided by Annie W.

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 8

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, Fat 5.9, SaturatedFat 1, Sodium 1117.1, Carbohydrate 15.7, Fiber 3.1, Sugar 3.6, Protein 7.9

TEXAS ENCHILADA SAUCE



Texas Enchilada Sauce image

Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!

Provided by Sue

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 7

Number Of Ingredients 12

2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
⅓ cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
¼ teaspoon salt
1 clove garlic, minced
1 tablespoon butter
1 onion, minced
1 green bell pepper, chopped

Steps:

  • In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
  • Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 18.2 g, Cholesterol 4.4 mg, Fat 3.4 g, Fiber 6.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 582.4 mg, Sugar 4.1 g

TEX-MEX ENCHILADAS



Tex-Mex Enchiladas image

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Provided by SHCMEOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 5

Number Of Ingredients 7

2 (11.25 ounce) cans chili without beans
1 cup enchilada sauce
½ cup vegetable oil
1 tablespoon chili powder
15 corn tortillas
1 pound shredded Cheddar cheese
1 onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
  • Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
  • Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
  • Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g

TEXAS RED ENCHILADA SAUCE



Texas Red Enchilada Sauce image

This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.

Provided by Mark H.

Categories     Sauces

Time 45m

Yield 2-3 cups

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Steps:

  • Melt butter/margarine in a sauce pan.
  • Make a roux by browning flour in melted butter/margarine.
  • Add spices and tomato paste; stir until well blended into roux.
  • Add water gradually, stirring constantly.
  • Heat until boiling.
  • Continue simmering and stirring until desired thickness is achieved.
  • Taste every so often and adjust spices as needed.
  • Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
  • Place pan in oven and cook until enchiladas are done.

Nutrition Facts : Calories 235.7, Fat 13.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 901.9, Carbohydrate 28.5, Fiber 6.5, Sugar 11.1, Protein 6.3

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