What is YOUR favorite way to make homemade enchilada sauce?!
I have always been making mine with the powered chili!. But lately i have been wondering what it would taste like if it was made with the pods and the powered chili!? Has anyone tried it!? My mom did many years ago, but she ruined it by putting the corn tortitas in raw!. Usually they are fried in oil to soften!.
Anyway since I have been craving enchiladas like crazy lately I have been wondering how else they are made!? Do you like yours rolled with cheese or no cheese!? or do you like them flat with cheese in between!?( I prefer mine rolled with cheese only on top,Flat with cheese in every other layer with onion!.) Onions or no oinions!? Do you like yours hot, mild or not hot!?
I love mine in between hot and mild!.
Any ideas are very much welcome
Thanks
I guess you guys know what me and my famliy are having for dinner!!Www@FoodAQ@Com
Anyway since I have been craving enchiladas like crazy lately I have been wondering how else they are made!? Do you like yours rolled with cheese or no cheese!? or do you like them flat with cheese in between!?( I prefer mine rolled with cheese only on top,Flat with cheese in every other layer with onion!.) Onions or no oinions!? Do you like yours hot, mild or not hot!?
I love mine in between hot and mild!.
Any ideas are very much welcome
Thanks
I guess you guys know what me and my famliy are having for dinner!!Www@FoodAQ@Com
Answers:
Depends on what type of enchilada sauce!.!.!.!.!.!.
Red Enchilada Sauce
Ingredients!.!.!.
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
DIRECTIONS
Heat the oil in a large saucepan over medium heat!. Add the garlic and saute for 1 to 2 minutes!. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce!.
Mix together and then stir in the water!. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes!.
Green Enchilada Sauce
Ingredients!.!.!.!.
1 tablespoon butter
1 cup white rice
1 (14!.5 ounce) can chicken broth
3 boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas
DIRECTIONS
In a large skillet, saute rice with butter or margarine!. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender!. Let cool!.
Preheat oven to 350 degrees F (175 degrees C)!.
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside!. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl!. Mix together!. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish!.
Place a little of the chicken mixture on each tortilla and roll up!. Place filled tortillas (as many as will fit) in the baking dish!. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all!. (Freeze remaining tortillas for future green sauce enchiladas!)
Bake at 350 degrees F (175 degrees C) for 30 minutes!.
Chile Pepper Enchilada Sauce
Ingredients!.!.!.!.
3 ancho chile peppers
3 pasilla chile peppers
Water to cover
2 cloves crushed garlic
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chile peppers on a cookie sheet and roast in the oven until slightly toasted!. (Note: When you can smell them, they're done!.)
Remove from the oven and slit them open!. Remove the seeds and veins, then put them in a bowl with boiling water to cover!. Allow them to sit for 30 minutes, then remove them from the water, reserving the water!. Scrape the pulp from the insides of the chile peppers and discard the skins!. (Note: The skins will give the mixture a bitter flavor!.) Return the pulp to the water and set aside for later!.
In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender!. Add the flour and mix well!. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture!. Finally, add the oregano and the cumin!.
In a blender or food processor, puree the mixture until smooth!. Season with salt to taste!.
ENJOY!!!!!!Www@FoodAQ@Com
Red Enchilada Sauce
Ingredients!.!.!.
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
DIRECTIONS
Heat the oil in a large saucepan over medium heat!. Add the garlic and saute for 1 to 2 minutes!. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce!.
Mix together and then stir in the water!. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes!.
Green Enchilada Sauce
Ingredients!.!.!.!.
1 tablespoon butter
1 cup white rice
1 (14!.5 ounce) can chicken broth
3 boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas
DIRECTIONS
In a large skillet, saute rice with butter or margarine!. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender!. Let cool!.
Preheat oven to 350 degrees F (175 degrees C)!.
Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside!. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl!. Mix together!. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish!.
Place a little of the chicken mixture on each tortilla and roll up!. Place filled tortillas (as many as will fit) in the baking dish!. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all!. (Freeze remaining tortillas for future green sauce enchiladas!)
Bake at 350 degrees F (175 degrees C) for 30 minutes!.
Chile Pepper Enchilada Sauce
Ingredients!.!.!.!.
3 ancho chile peppers
3 pasilla chile peppers
Water to cover
2 cloves crushed garlic
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chile peppers on a cookie sheet and roast in the oven until slightly toasted!. (Note: When you can smell them, they're done!.)
Remove from the oven and slit them open!. Remove the seeds and veins, then put them in a bowl with boiling water to cover!. Allow them to sit for 30 minutes, then remove them from the water, reserving the water!. Scrape the pulp from the insides of the chile peppers and discard the skins!. (Note: The skins will give the mixture a bitter flavor!.) Return the pulp to the water and set aside for later!.
In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender!. Add the flour and mix well!. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture!. Finally, add the oregano and the cumin!.
In a blender or food processor, puree the mixture until smooth!. Season with salt to taste!.
ENJOY!!!!!!Www@FoodAQ@Com
Easy Enchilada Sauce Recipe courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: Quick Mexican Sauces
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
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!.Www@FoodAQ@Com
Show: The Essence of Emeril
Episode: Quick Mexican Sauces
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
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!.Www@FoodAQ@Com