enchilada sauce

An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later.&nbsp;

Enchilada Sauce

Tbsp vegetable oil

Tbsp chili powder

Tbsp all-purpose flour

(14.5 chicken broth

tomato sauce

tsp cumin

cocoa powder

sugar

onion powder

garlic powder

coriander

cinnamon

Salt and black pepper

In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.

Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 15 seconds, while stirring*.

While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.

Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.

Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).

Switch up your regular enchiladas by changing the meat from chicken to crab for delicious, cheesy seafood enchiladas for an easy dinner.

Seafood Enchiladas

butter

lb imitation crab

onion (diced)

tsp salt

tsp pepper

tsp cilantro

sour cream

Mexican blend cheese (shredded)

tbsp enchilada sauce

burrito shells

Preheat the oven to 350F

Melt the butter in a deep skillet over medium heat

Add the crab meat, onion, salt, and pepper

Saute for about 3-5 minutes, until the onions are clear

Add the cilantro, sour cream, cheese, and 2 tbsp enchilada sauce

Place 1/4 of the filling on each burrito shell then wrap and fold

Add to a baking dish, fold side down

Pour remaining 2 tbsp of enchilada sauce over the center of the wraps

Bake for 25-30 minutes

Serve with sour cream and green onions for garnish

Rich and robust and a thousand times better than store-bought, this authentic enchilada sauce packs some serious FLAVOR!

Authentic Enchilada Sauce

ancho peppers

guajillo peppers

arbol peppers (OPTIONAL: for heat)

white onion, peeled and cut in half

tomatoes,

garlic,

we love Aneto 100% All-Natural Chicken Broth from Spain ((it's the BEST!))

sea salt

dried Mexican oregano

cumin

semi-sweet chocolate (optional)

Start with that all important step:&nbsp; Roasting!&nbsp; Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat.&nbsp; Don't add any oil.&nbsp; Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant.&nbsp; It's better to under-toast than to over-toast them as they will become very bitter if scorched.&nbsp; Remove and set aside.&nbsp; Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.

Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter).  Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.

Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note:&nbsp; At this point determine for yourself whether your sauce needs to be strained.  I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.

Time to cook the sauce:&nbsp; Heat a tablespoon or so of oil to a pot then add red sauce.&nbsp; Simmer it uncovered for about 30 minutes.&nbsp; Add a little more water if you prefer it thinner.&nbsp; The sauce should be the thickness of heavy cream.Optional:&nbsp; For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar.&nbsp; SEE NOTE.

Store in the fridge for up to 2 weeks or freeze it for several months.  I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes about 5 cups.

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas. Watch our video now to learn about these easy chicken enchiladas.

Foil-Pack Chicken Enchiladas

chicken breasts

black beans

corn

white onions

KRAFT Mexican Style Finely Shredded Four Cheese, divided

(19 oz.) enchilada sauce, divided

corn tortillas (6 inch), warmed

Sour Cream

cilantro

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Combine chicken, beans, corn, onions, and 3/4 cup &lt;u&gt;each&lt;/u&gt; cheese and enchilada sauce.

Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.

Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.

Serve enchiladas topped with sour cream and cilantro.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4890601002001&amp;autoplay=play

This homemade enchilada sauce is perfect on chicken enchiladas or any other recipe you have in mind!&nbsp;

Homemade Enchilada Sauce

vegetable oil

flour

chili powder

oregano

tomato sauce (15 ounces each)

chicken broth

Heat oil in a saucepan. Whisk in flour and cook 2-3 minutes while stirring until fragrant and nutty smelling.

Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.

Add tomato sauce and broth a little at a time, stirring between each addition until smooth.&nbsp;

Bring to a boil, reduce heat to a simmer and let simmer 2-3 minutes.

Remove from heat and season with salt and pepper to taste.

15-minute enchilada sauce! This sauce is thrown it all together in one pan, simmered and can be used in any recipe calling for enchilada sauce.

15-minute Enchilada Sauce

(15 tomato puree

chipotle chili powder

dried oregano, crumbled

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

The Best Enchilada Sauce Recipe

olive oil

garlic

tablespoons chipotle chilis in adobo sauce (chopped (to taste))

tsp Mexican hot chili powder (or more to taste)

salt

black pepper (to taste)

Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!

CHICKEN ENCHILADAS WITH RED SAUCE

unsalted butter

tbsp chili powder

cornstarch

chicken stock

tsp kosher salt

chicken

cheddar cheese, (divided use)

fresh cilantro, (roughly chopped)

(6-inch) flour or corn tortillas (fajita size)

Toppings of your choice: Sour Cream,

In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and “fry” in the butter until fragrant, 30 seconds to a minute.

Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.

Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside. 

In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.

Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.

To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.

Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.

Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.

Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.

Follow a few easy steps in this recipe and in about 20 minutes start to finish, you&#039;ll be tasting some truly incredible enchilada sauce.

tbsp all-purpose flour

tsp chipotle chili powder

tsp ground pepper

tsp Mexican oregano

chicken broth (or vegetable broth)

tsp apple cider vinegar

tbsp butter

In a small mixing bowl, whisk together all dry ingredients and set aside.

Add oil to a medium-sized sauce pan and place over medium heat just until oil begins to shimmer. About 2 minutes or so.

Add dry ingredients to warm oil and whisk constantly until well mixed and color is a deep mahogany. Whisk in tomato sauce and allow to cook for another minute before slowly whisking in the chicken broth.

Turn up the heat to medium-high, whisk in butter and bring the sauce to a low boil.

Reduce heat to low, add vinegar and cook for an additional 5 minutes, whisking often to prevent any burning.

Remove from heat, and use for my smoked chicken enchiladas recipe, or over your next breakfast burrito.

Smoky, rich, spicy red enchilada sauce made with simple ingredients and ready in 30 minutes. Perfect for taking your enchiladas to the next level.

Easy Red Enchilada Sauce

Tbsp vegetable broth

onion

garlic ((peeled and smashed))

chilies

arbol chilies* ((stems removed (for heat // add more or less to adjust spice level))

vegetable broth ((or store-bought - we

water

tomato paste

tsp ground smoked paprika

tsp sea salt ((plus more to taste))

tsp dried oregano ((Mexican oregano if possible // optional))

Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.

Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.

Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.

Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).

Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

https://www.youtube.com/watch?v=0VadXxtGib8

Smoky, rich, spicy red enchilada sauce made with simple ingredients and ready in 30 minutes. Perfect for taking your enchiladas to the next level.

Full Recipe: https://minimalistbaker.com/easy-red-enchilada-sauce/

It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe of enchiladas was in an 1831 cookbook called El Cocinero mexicano.

The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce!
 
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Enchilada Sauce | Minimalist Baker Recipes

The most delicious enchilada sauce made from scratch. Don&#039;t forget to check out my step by step photos and tips above.

all-purpose flour

tbsp chili powder (adjust down

stock (chicken

Salt and pepper

Mix the spices together in a bowl.

Add oil to a medium pot and place over medium-high heat. Once the oil is shimmering add the flour and whisk in then add the spices and continue whisking for a minute.

Pour in the tomato sauce and whisk then add the stock and continue whisking until slightly thickened.

Remove from heat and stir in the vinegar.

Flavorful, juicy chicken breast meat cooked with homemade enchilada sauce and all rolled together into a soft, flour tortilla with extra sauce and cheese.

Chicken Enchiladas

canola oil

tbsp all purpose flour

14.5 oz can diced tomatoes

chipotle in adobo sauce

tbsp adobo sauce from chipotles

tsp chili powder

tsp white granulated sugar

tsp smoked paprika

salt (more

1.5 lbs boneless, skinless chicken breasts ((about 2 large chicken breasts))

flour tortillas

oz shredded Mexican cheese mix

Preheat a medium sauce pot over medium heat, add oil, and saute onion until softened. Add garlic and saute until fragrant.

Sprinkle flour over the onion and stir until onions are evenly coated. 

Slowly pour in stock while stirring. Add can of tomatoes and all remaining ingredients. Stir well and bring the mixture to simmer. Let it simmer for a few minutes. 

Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!

Enchilada Sauce:

Preheat oven to 425° and line a small baking sheet with aluminum foil. Grease the foil and spread a couple of tablespoons of sauce underneath each chicken breast.

Season each chicken breast with salt and place on top of the sauce. Spread some more sauce over each chicken breast and bake for about 20 minutes, until internal temperature reaches 165°.

Place cooked chicken into a bowl and shred using 2 forks.

Set the oven to 375° and spread about a cup of enchilada sauce in the bottom of the 9×13 greased casserole dish. 

Spread some chicken in the tortilla, in one line. Add a couple tablespoons of sauce and some shredded cheese over the chicken.

Roll up the tortilla and place rolled tortilla into the casserole dish, seam down.

Repeat filling the rest of tortillas and rolling them. 

Evenly spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese. Bake enchiladas for 17-20 minutes.

Chicken Enchiladas:

https://embed.mediavine.com/videos/kxr7snmllgrqaqwzq2tw

Flavorful, juicy chicken breast meat cooked with homemade enchilada sauce and all rolled together into a soft, flour tortilla with extra sauce and cheese. Rolled enchiladas are then nestled in more spicy enchilada sauce, covered with more cheese and baked.

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