Candis Enchilada Sauce Recipes

TEN MINUTE ENCHILADA SAUCE

Ten Minute Enchilada Sauce image

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

Ingredients

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

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

CANDI'S ENCHILADA SAUCE

Candi's Enchilada Sauce image

This enchilada sauce is fresh, hardy and has bright flavors. It's a little spicy with notes of fresh garlic, bell pepper, and onion. The blend of spices makes it delicious! We served this with chicken, cheese and onion enchiladas and it was fabulous. If you're serving a crowd, cook a double batch and keep it warm in a Crock Pot....

Provided by Candi Hummer

Categories Other Sauces

Time 40m

Number Of Ingredients 12

Ingredients

1 can(s) tomato sauce (28 oz)
2 can(s) diced tomatoes (15 oz)
1 Tbsp dried oregano
1/2 tsp cayenne pepper
1 tsp beef stock (granules)
1 tsp black pepper
1 tsp cumin
1 tsp paprika
1 tsp salt
1 Tbsp fresh garlic
1 medium onion, diced
1/2 small green bell pepper

Steps:

1. Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
2. Add all ingredients to a heavy pan.
3. Simmer for 30-45 minutes stirring regularly so not to burn.
4. Let cool. Store in fridge for up to 2 weeks.
5. I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!

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