Treat Enchilada Sauce 2 Recipes

Steps:

• In large saucepan, add the first three ingredients and wisk to mix.
• Heat, turn down to simmer until slightly thick.
• Mix ground beef, geen chilies and onion in separate bowl.
• Add 2 tblsps sour cream and salt.
• Dip corn tortillas in sauce. Place on a pan.
• Place a filling on each dipped tortilla.
• Roll up and use a toothpick to hold in place.
• Add remaining sour cream to sauce and mix.
• Pour over the rolled tortillas.
• Place in reheated 350* oven, covered.
• Bake 25-30 minutes.
• Tip: If you want fillings to stay together, add a little dry instant potato flakes or a little cornstarch, or a little flour. Do not add too much. Mix it in the filling and let it set for a few minutes.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

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.

Steps:

• First start cooking the guajillo chile sauce in a medium saucepan. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water. Cook for 10 minutes at medium heat or until the peppers are tender. Add this mixture to the blender and blend until all ingredients are incorporated. Using a strainer, strain the sauce and pour the sauce back into the saucepan. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
• Heat oven to 350°F o 375°F.
• To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
• Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
• Finally add the KRAFT shredded cheese and cover with foil.
• Bake the enchilada casserole for 15-20 minutes and serve hot.

Steps:

• Melt margarine in flat large round saucepan.
• Sprinkle Flour,chili powder and salt into melted margarine.
• Stir with wisk.
• Add water and stir. Turn down heat.
• It will thicken as it simmers.
• Add in a little kichen bouquet and stir.
• Filling:.
• Browned hamburger, chopped onions and grated cheese.
• Dip fried tortillas in sauce, fill and roll. Hold together with a toothpick.
• Place in cake pan. Add more cheese on top if desired.
• Bake 325* 20 to 30 minutes.
• 6 filled Enchiladas.

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Steps:

• Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
• Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Steps:

• Heat oven to 350ºF.
• Spread 1/2 cup enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Combine 1/2 cup of the remaining enchilada sauce with turkey, 1/2 cup cheese and 1/4 cup onions.
• Spoon 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam-sides down, in prepared dish; top with remaining enchilada sauce and cheese. Cover.
• Bake 30 min. or until cheese is melted, uncovering for the last 5 min. Meanwhile, combine tomatoes, remaining onions, cilantro and dressing.
• Top enchiladas with tomato mixture before serving.