THE BEST RED ENCHILADA RECIPE
Once you try this red enchilada sauce, you will never need to buy store-bought again!
Provided by Charbel Barker
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
- Strain out any seeds and add to a skillet, bringing to a slight boil.
- Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
- In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
- After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
- Season with salt and pepper and let cook for an additional five minutes.
- Lightly fry the corn tortillas in oil and pay dry.
- Dip each tortilla in the red enchilada sauce, covering both sides completely.
- Fill each tortilla with some of the chicken filling, and some cheese if desired.
- At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
- If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.
Nutrition Facts : ServingSize 1 enchiladas, Calories 180 kcal, Carbohydrate 21 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 260 mg, Fiber 2 g, Sugar 4 g
HOMEMADE RED ENCHILADA SAUCE RECIPE
Steps:
- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes, and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
AMAZING MEXICAN ENCHILADA RED SAUCE
This is my kickin' Enchilada sauce that is just too good for words, but I'll give you two... AWESOME SAUCE!!! I've played about with a lot of ingredients, talked to a lot of people South of the Border, and tried it with over a dozen different chili powders... Today was my final test... I'll give you a hint: 90% of this...
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. Gather and prep all your ingredients.
- 3. Add the olive oil to a saucepan over medium heat.
- 4. Add the diced onions and red bell pepper.
- 5. Sauté, until softened... but not browned, about 5 - 6 minutes.
- 6. Add the garlic and stir until fragrant, about 1 minute.
- 7. Add the tomato paste, and stir for about 2 minutes.
- 8. Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
- 9. Chef's Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile (http://www.loschileros.com). I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I'm using heat level 3.
- 10. Whisk the flour into the stock, or water.
- 11. Add the stock or water, and the tomato puree, and stir until fully incorporated.
- 12. Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
- 13. Chef's Note: At this time add the cayenne pepper, to taste.
- 14. Chef's Note: Remember good chefs cook and taste, cook and taste. If you're using a hotter brand of chili powder, you might not need so much cayenne pepper.
- 15. Remove from heat, and place into a blender fitted with an S-Blade.
- 16. Blend until pureed, and then reserve.
- 17. Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.
- 18. This is one AMAZING sauce. Enjoy.
- 19. Keep the Faith, and keep cooking.
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- In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
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- Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
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