Does anyone have a recipe for enchilada sauce?!
I can't eat the canned because it has too much sauce!.
Does anyone have a recipe that that like!?Www@FoodAQ@Com
Does anyone have a recipe that that like!?Www@FoodAQ@Com
Answers:
This might seem involved to some, but it's going to give you a lot of control over the "sauciness" of the final product - and it's definitely going to be something that you KNOW isn't full of chemicals, preservatives and who-knows-what!
Red Enchilada Sauce
5 dried Pasilla chiles, stemmed and seeded
3 dried California chiles, stemmed and seeded
2 C!. chicken stock, hot
1/4 C!. fresh cilantro leaves
3 garlic cloves
1 T!. oregano
1 T!. cumin
1 T!. red wine vinegar
1 tomato, chopped
Coarse salt, to taste
2 T!. vegetable oil
Freshly ground black pepper, to taste
Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds!.
Cover with the chicken stock and allow to soften, about 20 minutes!.
In a blender, place the chiles and stock!.
Blend until chopped!.
Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper!.
Blend until very smooth!.
Over a medium heat, in a heavy skillet, heat the oil!.
Pour the sauce into the oil and cook for about 10 minutes!.
If you were looking for a green enchilada sauce:
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and saute the garlic for 1 or 2 minutes or until it is just soft but not browned!.
Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick!.
Www@FoodAQ@Com
Red Enchilada Sauce
5 dried Pasilla chiles, stemmed and seeded
3 dried California chiles, stemmed and seeded
2 C!. chicken stock, hot
1/4 C!. fresh cilantro leaves
3 garlic cloves
1 T!. oregano
1 T!. cumin
1 T!. red wine vinegar
1 tomato, chopped
Coarse salt, to taste
2 T!. vegetable oil
Freshly ground black pepper, to taste
Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds!.
Cover with the chicken stock and allow to soften, about 20 minutes!.
In a blender, place the chiles and stock!.
Blend until chopped!.
Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper!.
Blend until very smooth!.
Over a medium heat, in a heavy skillet, heat the oil!.
Pour the sauce into the oil and cook for about 10 minutes!.
If you were looking for a green enchilada sauce:
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and saute the garlic for 1 or 2 minutes or until it is just soft but not browned!.
Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick!.
Www@FoodAQ@Com
CHICKEN MOLE AND/OR ENCHILADA SAUCE
1/2 c!. flour
1/4 c!. oil
1 sm!. pkg!. chili powder
2 cans chicken broth
1 envelope chili mix
1/4 tsp!. garlic salt
1 block Mexican chocolate
6-8 chicken breast halves, boneless and skinless
Fry the flour in the 1/4 cup oil!. Add the chili powder and cook slowly for 1 minute!. Add the chicken broth, chili mix, garlic salt and chocolate!. Add chicken breasts and simmer for 45 minutes over medium to low heat!. 4 servings!.
This can be used as an excellent enchilada sauce!. Just omit the chocolate and chicken and use the sauce in your favorite recipe!.
JMWww@FoodAQ@Com
1/2 c!. flour
1/4 c!. oil
1 sm!. pkg!. chili powder
2 cans chicken broth
1 envelope chili mix
1/4 tsp!. garlic salt
1 block Mexican chocolate
6-8 chicken breast halves, boneless and skinless
Fry the flour in the 1/4 cup oil!. Add the chili powder and cook slowly for 1 minute!. Add the chicken broth, chili mix, garlic salt and chocolate!. Add chicken breasts and simmer for 45 minutes over medium to low heat!. 4 servings!.
This can be used as an excellent enchilada sauce!. Just omit the chocolate and chicken and use the sauce in your favorite recipe!.
JMWww@FoodAQ@Com
ENCHILADA SAUCE
1 can (28 oz!.) enchilada or red chile sauce
1 can water, same as above
1 1/2 c!. of shortening
1 1/2 tsp!. salt
1 tsp!. cuminos (heaping) or ground cumin seed
1/4 tsp!. oregano
1/8 tsp!. pepper
2 c!. flour
1/4 tsp!. garlic powder
In one pan put flour, salt, cuminos, oregano, garlic and pepper!. In separate pan melt shortening until it smokes!. In another pan pour enchilada or red chile sauce and water!. Use medium heat!. Cook until enchilada sauce starts to boil!. When enchilada sauce begins to boil and shortening starts to smoke, pour shortening into flour mixture!. Stir until flour mixture makes a paste!. Add this to enchilada sauce!. Use hand beater (low speed)!. Simmer about 20 minutes longer!. Stir frequently!. Can be frozen for future use!. Will thicken after it sets!. Use a little water to thin to your taste!.Www@FoodAQ@Com
1 can (28 oz!.) enchilada or red chile sauce
1 can water, same as above
1 1/2 c!. of shortening
1 1/2 tsp!. salt
1 tsp!. cuminos (heaping) or ground cumin seed
1/4 tsp!. oregano
1/8 tsp!. pepper
2 c!. flour
1/4 tsp!. garlic powder
In one pan put flour, salt, cuminos, oregano, garlic and pepper!. In separate pan melt shortening until it smokes!. In another pan pour enchilada or red chile sauce and water!. Use medium heat!. Cook until enchilada sauce starts to boil!. When enchilada sauce begins to boil and shortening starts to smoke, pour shortening into flour mixture!. Stir until flour mixture makes a paste!. Add this to enchilada sauce!. Use hand beater (low speed)!. Simmer about 20 minutes longer!. Stir frequently!. Can be frozen for future use!. Will thicken after it sets!. Use a little water to thin to your taste!.Www@FoodAQ@Com
Maybe this will help!.!.!.!.!. When I make enchiladas for my family, my children and my mother cannot handle too much heat from enchilada sauce!. So here is what I use to tone it down a bit:
1 large can red enchilada sauce
1 12 oz!. can evaporated milk
1 regular size can cream of chicken soup (10 3/4 oz can)
1 regular size can cream of mushroom soup (10 3/4 oz can)
Place all ingredients in a large bowl and mix well!. This will tone down the heat and makes a creamy sauce!.Www@FoodAQ@Com
1 large can red enchilada sauce
1 12 oz!. can evaporated milk
1 regular size can cream of chicken soup (10 3/4 oz can)
1 regular size can cream of mushroom soup (10 3/4 oz can)
Place all ingredients in a large bowl and mix well!. This will tone down the heat and makes a creamy sauce!.Www@FoodAQ@Com
My favorite one comes from epicurious!.com!. Do a search for "chicken and green olive enchiladas" and use that recipe!. I use chicken broth instead of boiling my own stock, and the best part is (to me) is that there's no tomatoes in it!. It also has a wee bit of chocolate in it, I was wary of that, but definitely leave it in!Www@FoodAQ@Com