Best Enchilada Sauce Mix Recipes

DRY ENCHILADA SAUCE MIX SUBSTITUTE

Dry Enchilada Sauce Mix Substitute image

I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package.

Provided by flower7

Categories Mexican

Time 5m

Yield 1 1/2 ounces, 1 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons mild chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne

Steps:

Mix all ingredients together and store in airtight container.

Nutrition Facts : Calories 642.3, Fat 29.9, SaturatedFat 5.1, Sodium 6778.1, Carbohydrate 116.4, Fiber 72.5, Sugar 19.9, Protein 28.8

ENCHILADA SAUCE MIX

Enchilada Sauce Mix image

This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press.

Provided by PaulaG

Categories Tex Mex

Time 35m

Yield 5 cups

Number Of Ingredients 10

Ingredients

6 tablespoons powdered pure red chilies, divided
1 tablespoon ground coriander, powdered
1 tablespoon ground cumin
1 tablespoon ground oregano (Mexican is best)
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup olive oil
1/2 cup flour
4 cups water
1/4 cup cider vinegar

Steps:

To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
Be sure to gently tap down each layer with a tamper tool.
To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
Cook until the mixture begins to brown; add seasoning mix and stir to combine.
Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
Cook for 10 minutes.
Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.

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