Dry Enchilada Sauce Mix Substitute Recipes

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DRY ENCHILADA SAUCE MIX SUBSTITUTE

I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package.

Provided by flower7

Categories     Mexican

Time 5m

Yield 1 1/2 ounces, 1 serving(s)

Number Of Ingredients 11



Dry Enchilada Sauce Mix Substitute image

Steps:

  • Mix all ingredients together and store in airtight container.

Nutrition Facts : Calories 642.3, Fat 29.9, SaturatedFat 5.1, Sodium 6778.1, Carbohydrate 116.4, Fiber 72.5, Sugar 19.9, Protein 28.8

2 teaspoons mild chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne

TEN MINUTE ENCHILADA SAUCE

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 9



Ten Minute Enchilada Sauce image

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.

Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

ENCHILADA SAUCE MIX

This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press.

Provided by PaulaG

Categories     Tex Mex

Time 35m

Yield 5 cups

Number Of Ingredients 10



Enchilada Sauce Mix image

Steps:

  • To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
  • Be sure to gently tap down each layer with a tamper tool.
  • To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
  • Cook until the mixture begins to brown; add seasoning mix and stir to combine.
  • Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
  • Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
  • Cook for 10 minutes.
  • Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.

6 tablespoons powdered pure red chilies, divided
1 tablespoon ground coriander, powdered
1 tablespoon ground cumin
1 tablespoon ground oregano (Mexican is best)
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup olive oil
1/2 cup flour
4 cups water
1/4 cup cider vinegar

EASY ENCHILADA SAUCE

Provided by Food Network

Categories     condiment

Time 20m

Yield 2 1/2 cups of sauce

Number Of Ingredients 8



Easy Enchilada Sauce image

Steps:

  • 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.

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

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