Texas Red Enchilada Sauce Recipe Foodcom

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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

THE LAST RED ENCHILADA SAUCE YOU'LL NEED



The Last Red Enchilada Sauce You'll Need image

This is the tastiest red enchilada sauce I have ever had! I could literally just eat it with a spoon. The secret is cocoa powder, do not miss that step! I found it on the Texas Monthly cooking forum. A lot of times I double the recipe since its so good. Serve it over enchiladas, burritos, or grab a straw! Its scrumptious!!

Provided by Jamie Renee

Categories     Sauces

Time 20m

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons chili powder
3 tablespoons flour
1 tablespoon chicken bouillon
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.

Nutrition Facts : Calories 36.4, Fat 0.7, SaturatedFat 0.1, Sodium 279.1, Carbohydrate 7.4, Fiber 2.2, Sugar 1.9, Protein 1.6

ENCHILADA SAUCE



Enchilada Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 12

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.

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

EASY ENCHILADA SAUCE



Easy Enchilada Sauce image

Provided by Food Network

Categories     condiment

Time 20m

Yield 2 1/2 cups of sauce

Number Of Ingredients 8

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

ENCHILADAS WITH RED SAUCE



Enchiladas with Red Sauce image

Make and share this Enchiladas with Red Sauce recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Mexican

Time 2h3m

Yield 4 serving(s)

Number Of Ingredients 22

1 lb beef, ground
1 large onion, chopped
2 tablespoons flour
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon cumin, ground
1/4 teaspoon rubbed sage
1 cup onion, finely chopped
1 (10 ounce) can stewed tomatoes
8 corn tortillas
1 cup ripe olives, sliced
2 cups colby-monterey jack cheese, shredded
sour cream
3 cloves garlic, crushed
1/2 cup butter, melted
1/2 cup flour
2 (8 ounce) cans tomato sauce
2 cups beef broth, diluted
2 tablespoons chili powder
2 teaspoons rubbed sage
2 teaspoons ground cumin

Steps:

  • Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
  • Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
  • Add stewed tomatoes; stir well.
  • Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
  • Pour 1 1/2 cups red sauce into a 13x9" baking dish.
  • Set aside. Wrap tortillas in aluminum foil.
  • Heat at 350F for 12 to 15 minutes or until softened.
  • Combine 1 cup chopped onion and 1 cup sliced olives.
  • Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
  • Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
  • Repeat with remaining tortillas.
  • Pour remaining 2 1/2 cups red sauce over tortillas.
  • Cover and bake at 350F for 15 minutes.
  • Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
  • Top enchiladas with sour cream.
  • Red Sauce:
  • Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
  • Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
  • Cook over medium heat, stirring constantly, until smooth and thickened.

Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3

EASY RED ENCHILADA SAUCE



Easy Red Enchilada Sauce image

I was trying to duplicate a family friend's recipe who is an excellent cook. I don't know if it's exact, but it came out wonderfully!

Provided by Smiling in Texas

Categories     Sauces

Time 11m

Yield 3 cups

Number Of Ingredients 6

4 tablespoons bacon drippings
3 tablespoons chili powder
1 tablespoon cumin
2 tablespoons chicken bouillon
15 ounces tomato sauce
2 cups water

Steps:

  • Heat bacon drippings in skillet on medium high.
  • Add the chili powder and cumin. Stir to incorporate with the bacon drippings.
  • Cook, constantly stirring, until the spices become dark, almost burnt looking (make sure you watch close so it doesn't really burn!) This only takes about 1-2 minutes.
  • Add tomato sauce and water, stir thoroughly.
  • Reduce to medium-low, and allow to come to a slight bubble until thickened.

Nutrition Facts : Calories 232, Fat 19.2, SaturatedFat 7, Cholesterol 16.3, Sodium 918.5, Carbohydrate 15.6, Fiber 4.9, Sugar 6.7, Protein 3.2

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