Enchilada Sauce Recipe
Today, I wanted to make chicken enchiladas for our afternoon dinner, but alas and alack I had no enchilada sauce. Did that deter me? I thought about what I thought was in the canned sauce, and I thought , well, now you can at least try it. I came up with a sauce that the family loved. Joseph said, "This is a keeper recipe, did you right it down? " I wrote as I worked on a post-it note, so I am writing it here, and if I lose the post-it, I will have it...and if you like, you can try it too.
Enchilada Sauce
1/4 olive oil
2 cloves of garlic, crushed
2Tbs. flour
1/4cup chili powder
1 tsp. cumin
1/4 tsp. onion powder
1 8 ounce can no salt tomato sauce
1 1/2 cups water
4 drops hot sauce
Put the olive oil and garlic in a saucepan and heat until the garlic browns a little. Add the flour and seasonings and stir. I stirred it a little while. Next I slowly added the tomato sauce, and then I slowly added the water.I added the hot sauce last. I put the heat on low and stirred it until it got slightly thickened. I didn't watch the clock, but I am guessing ten minutes. I tasted it and added just a 1/2 tsp. salt after it was done. Enchilada sauce is ready.
To make the chicken enchiladas I used 3 cans chicken breasts, drained. I mixed the chicken with a can of tomato sauce, onion powder, chili powder, about 2 teaspoons, cumin, and white pepper, I used 1/4 tsp. of white pepper. I mixed this in the skillet, and stirred until it was warm and thickened slightly. Next I took a small floured tortilla, dipped it in the enchilada sauce, added the chicken mixture, some cheese and then rolled it up. I placed each one in a 9 X 13 pan that had a small amount of the enchilada sauce at the bottom. When I had all 12 finished, I poured the remaining sauce over the enchiladas and topped with cheese. I baked these at 350 degrees for 20 minutes. I served this with Spanish rice and refried beans.
I made my Spanish rice by taking my cooked rice, putting into a skillet with one 8 ounce can no salt tomato sauce, and then added a can of green chilies. Now here is where I made a mistake. I was in a hurry, I know the canned chilies are in small cans, so I grabbed a small can, opened it, drained it, and then added it to the rice. I thought, those are different looking chilies, so I looked at the can and instead of putting in green chilies, I put in jalapeno peppers! Oh, my...the faces of John and Joseph reflected how hot it was, but they thought it was good. So, I would suggest read labels!
It wasn't difficult to make so even the guys can make it:)
Enchilada Sauce
1/4 olive oil
2 cloves of garlic, crushed
2Tbs. flour
1/4cup chili powder
1 tsp. cumin
1/4 tsp. onion powder
1 8 ounce can no salt tomato sauce
1 1/2 cups water
4 drops hot sauce
Put the olive oil and garlic in a saucepan and heat until the garlic browns a little. Add the flour and seasonings and stir. I stirred it a little while. Next I slowly added the tomato sauce, and then I slowly added the water.I added the hot sauce last. I put the heat on low and stirred it until it got slightly thickened. I didn't watch the clock, but I am guessing ten minutes. I tasted it and added just a 1/2 tsp. salt after it was done. Enchilada sauce is ready.
To make the chicken enchiladas I used 3 cans chicken breasts, drained. I mixed the chicken with a can of tomato sauce, onion powder, chili powder, about 2 teaspoons, cumin, and white pepper, I used 1/4 tsp. of white pepper. I mixed this in the skillet, and stirred until it was warm and thickened slightly. Next I took a small floured tortilla, dipped it in the enchilada sauce, added the chicken mixture, some cheese and then rolled it up. I placed each one in a 9 X 13 pan that had a small amount of the enchilada sauce at the bottom. When I had all 12 finished, I poured the remaining sauce over the enchiladas and topped with cheese. I baked these at 350 degrees for 20 minutes. I served this with Spanish rice and refried beans.
I made my Spanish rice by taking my cooked rice, putting into a skillet with one 8 ounce can no salt tomato sauce, and then added a can of green chilies. Now here is where I made a mistake. I was in a hurry, I know the canned chilies are in small cans, so I grabbed a small can, opened it, drained it, and then added it to the rice. I thought, those are different looking chilies, so I looked at the can and instead of putting in green chilies, I put in jalapeno peppers! Oh, my...the faces of John and Joseph reflected how hot it was, but they thought it was good. So, I would suggest read labels!
It wasn't difficult to make so even the guys can make it:)
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