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
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
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
ENCHILADA SAUCE
To tone down the sauce for little mouths, omit some of the chiles.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
- Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
- Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
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