Treat Enchilada Sauce 2 Recipes

RED ENCHILADA SAUCE

Steps:

• In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
• Using a slotted spoon, transfer the softened chiles into a large blender.
• Add in 1 cup of the chile-soaked water, broth, garlic, salt, and Mexican chocolate. Puree until completely smooth. Add more water if the sauce is too thick for your liking.
• Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

GREEN TOMATO ENCHILADA SAUCE

Steps:

• Saute the onion and garlic in oil in a saucepan until the onions soften.
• Add the remaining ingredients.
• Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.
• Puree with a stick blender, or allow to cool down and puree in a food processor or blender.
• Take the meat off a rotisserie chicken and shred with your fingers.
• Toss with about a cup of the enchilada sauce.
• Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.
• Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.
• Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.
• This uses about half the sauce (one quart) on a pan of 6-8. You can feel free to make another pan or freeze the rest in a ziploc.
• You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

TREAT ENCHILADA SAUCE 1

Steps:

• Melt margarine in flat large round saucepan.
• Sprinkle Flour,chili powder and salt into melted margarine.
• Stir with wisk.
• Add water and stir. Turn down heat.
• It will thicken as it simmers.
• Add in a little kichen bouquet and stir.
• Filling:.
• Browned hamburger, chopped onions and grated cheese.
• Dip fried tortillas in sauce, fill and roll. Hold together with a toothpick.
• Place in cake pan. Add more cheese on top if desired.
• Bake 325* 20 to 30 minutes.
• 6 filled Enchiladas.

TREAT ENCHILADA SAUCE 2

Steps:

• In large saucepan, add the first three ingredients and wisk to mix.
• Heat, turn down to simmer until slightly thick.
• Mix ground beef, geen chilies and onion in separate bowl.
• Add 2 tblsps sour cream and salt.
• Dip corn tortillas in sauce. Place on a pan.
• Place a filling on each dipped tortilla.
• Roll up and use a toothpick to hold in place.
• Add remaining sour cream to sauce and mix.
• Pour over the rolled tortillas.
• Place in reheated 350* oven, covered.
• Bake 25-30 minutes.
• Tip: If you want fillings to stay together, add a little dry instant potato flakes or a little cornstarch, or a little flour. Do not add too much. Mix it in the filling and let it set for a few minutes.