ISO Enchilada Sauce Recipe

[KimKelly]

I've done a search on Enchiladas, but most of the sauces that were mentioned are premade/store bought sauces. Does anyone have a recipe for a good red enchilada sauce to make at home? We are having a Cinco De Mayo party on Saturday and I would love to make my own sauce. I already have a tomatillo sauce. Thanks everyone!

Kim

[Lynn B]

This is my favorite and SOOOO easy! ENJOY!

SALSA de CHILE en POLVO
Chili Powder Sauce
(RED ENCHILADA SAUCE)

An easy and mild enchilada sauce

3 T vegetable oil
2 T flour
1/4 c mild or California Red chili powder
2 c beef broth
2 (10 1/2 oz) cans tomato puree
1/2 t dried oregano
1/4 t cumin
1/4 t garlic powder
Salt to taste

Heat oil in saucepan. Stir in flour and cook 1 minute. Stir in chili powder. Add beef broth, tomato, oregano, cumin and garlic powder. Salt to taste. Simmer 15 minutes. Makes about 4 2/3 c of sauce, enough for 12-18 enchiladas.

From "Mexican Cookery" by Barbara Hansen, pg 82

[DmOrtega]

I have a recipe from Food & Wine that is really easy and good. I will try to type it out tommarrow.

[Neanne]

oops!

[This message has been edited by Neanne (edited 05-03-2001).]

[lorilei]

Here is a thread where we discussed this very thing:
www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-000761.html

Keep in mind that enchilada sauce is often one of those things that tastes about the same "from scratch" as from a can. There are some really good, lowfat sauces out there right in the grocery store...

[Jewel]

Our favorite sauce just happends to be spread on top of Lorilei's Chipotle Chicken Enchiladas. Probably the best southwest enchilada we've ever had! Not traditional mexican, but totally unique and has the most wonderful flavor! Here's the thread that lists the recipe a ways down http://www.cookinglight.com/bbs/Forum1/HTML/005212.html

Even if you don't use the recipe for your party, it's one you'll want to keep! YUM!

[KimKelly]

Muchas Gracias Amigos! You guys are soooo fast!

Lorilei I even typed "Enchilada Sauce" in the search... ugh. Sorry about that, thanks for the link.

Lynn, yours does indeed look wonderful. I actually just got back from our local farmers market and go some beautiful tomatoes. I think I might give it a try tonight. It looks so easy, just what I'm looking for. We have 20 coming for dinner on Saturday, and easy is good!

Thanks again everyone, I can't tell you how many hours I've spent "surfing" for a good sauce. I should have known to ask earlier!

Kim

[nmody]

One of my favorite and EASY enchilada sauces I use on a vegetarian enchilada casserole contains the following:

1 cup Pace Picante sauce (any strength)
2 cups tomato sauce
water to make desired thickness

Simmer sauce for about 15 minutes.

The Pace sauce adds a fresh flavor and it's fat free!

[DmOrtega]

This is from Food & Wine 1987. We have been making it ever since.

Enchilada Sauce
1 tsp corn oil
1 garlic clove, minced
2 TBS all-purpose flour
3 TBS chili powder
1/2 tsp ground cumin
1/2 tsp oregano
1 1/2 cups chicken stock or canned broth

Saute garlic in oil for 30 seconds. Add flour
, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken stock. Bring to a boil, whisking constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to 1 1/4 cups, 3-5 minutes.

I adjust the amount of liquied depending on how it thickens.

[Linda in MO]

I used DmOrtega'a enchilada sauce on CL's Cheese and Bean Enchiladas and they turned out really good. Next time I will spice up the bean filling though because it was really mild, which was great for the kids but I think I might add some adobo seasoning or something to punch up the flavor. I just sprinkled mine with Penzey's ground chipotle powder. I did only use 2 T. chili powder (instead of 3) in the enchilada sauce but I thought it had plenty of flavor. And I did have a problem with lumps, but I just blended it with my stick blender towards the end and it smoothed out fine. I figured it was because you only use a tiny amount of oil.

So if you're looking for an enchilada sauce that looks and tastes very similar (but better) to the kind in the can, try the one posted by DmOrtega.

Here's my version of the enchiladas...

* Exported from MasterCook *

Cheese-and-Bean Enchiladas

Recipe By : I adapted from CL
Serving Size : 0 Preparation Time :0:00
Categories : Low Fat , Meatless


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small/medium onion, chopped
1 (16-ounce) can fat-free refried beans with mild green chiles -- (such as Taco Bell)
2 cups preshredded reduced-fat or regular Mexican blend or cheddar cheese -- (8 ounces) divided
12 corn tortillas -- (6-inch)
1 can enchilada sauce -- (19-ounce) or homemade enchilada sauce
2 tablespoons chopped ripe olives, optional
6 tablespoons minced fresh cilantro
low-fat sour cream and ground chipotle powder

Preheat oven to 350 degrees.

Heat a medium skillet over med/low heat with a tiny amount of olive oil. Cook onion until soft. Stir in refried beans until warm. Stir in 1-1/2 cups cheese.

Stack tortillas; wrap stack in damp paper towels, and microwave at high for 30 seconds to 1 minute or until soft.

Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip one side of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up.

Arrange tortillas in baking dish; top with remaining enchilada sauce, olives (if using), and 1/2 cup cheese. Bake at 350 degrees for about 10 minutes or until thoroughly heated.

Sprinkle enchiladas with cilantro and serve with sour cream. Sprinkle with ground chipotle powder to add more heat and flavor if desired.

Homemade Enchilada Sauce

1 teaspoon olive oil or corn oil
1 garlic clove, minced
2 Tablespoon all-purpose flour
2-3 Tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1 1/2 cups chicken broth (I used Better than Bouillon)

Saute garlic in oil for 30 seconds. Add flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds or so. Whisk in the chicken broth. Bring to a boil, whisking constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened. Remove from heat. If there are lumps, blend it with a stick blender to smooth it out.

Yield: 6 servings

Notes: Next time I will add more seasoning to the bean filling. Maybe add some fresh garlic to the onion and/or add some ground adobo seasoning, etc.

************************************************** *

Original recipe...

* Exported from MasterCook *

Cheese-and-Bean Enchiladas

Recipe By : CL
Serving Size : 0 Preparation Time :0:00
Categories : Low Fat , Meatless


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag frozen chopped onion -- (10-ounce)
1 (16-ounce) can fat-free refried beans with mild green chiles -- (such as Taco Bell)
2 cups preshredded reduced-fat Mexican blend or cheddar cheese -- (8 ounces) divided
12 corn tortillas -- (6-inch)
1 can enchilada sauce -- (19-ounce)
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro

1. Preheat oven to 400 degrees.

2. Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave at high 3 minutes or until heated. Stir in 1-1/2 cups cheese.

3. Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft. Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese. Bake at 400 degrees for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro. Yield: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro).


CALORIES 328 (27% from fat); FAT 9.8g (sat 5.3g, mono 2.7g, poly 1.5g); PROTEIN 18.4g; CARB 45g; FIBER 6.7g; CHOL 15mg; IRON 2.7mg; SODIUM 987mg; CALC 400mg


NOTES : Preparation time: 12 minutes
Cooking time: 12 minutes

[Luckyfeather]

Emeril has an enchilada sauce recipe posted on the FoodTV website which is really tasty and easy to make. I've used it for a pizza sauce (for southwest pizza) and for soup recipes as well as for enchilada's.