Best Mexican Enchilada Sauce Recipes

MEXICAN ENCHILADA SAUCE

Steps:

• Combine all dry ingredients in a small bowl.
• Stirring constantly, slowly add enough of the water to make a thin paste.
• Pour into pan and add rest of water.
• Cook over medium heat, stirring constantly, until mixture thickens.
• Stir in tomato sauce.
• Use in your favorite enchilada recipe.
• The amounts on the ingredients are very flexible.
• For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
• Experiment to suit your taste, but don't leave out the cocoa.
• For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
• cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
• Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

MEXICAN GRAVY OR ENCHILADA SAUCE

Steps:

• In a large frying pan, melt the butter.
• While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
• Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
• This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
• Use "as is" or add to other recipes.

MEXICAN VILLA ENCHILADA SAUCE

Steps:

• In large skillet on low heat, mix 1 ½ sticks butter with four. Make a roux from this, stirring occasionally, do NOT brown, if too runny add more flour.
• In a large pot combine 6 cups water, 7-8 boullion cubes. Bring this mixture to a boil then add chili seasoning. Can cut down chili seasoning to 1 and 1/2 pkgs if you would like, depending on taste preference.
• Add this liquid combo to the cooked flour, stirring till smooth. Make enchiladas. Pour sauce on bottom of enchilada pan and on top of enchiladas.

AMAZING MEXICAN ENCHILADA RED SAUCE

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.

ENCHILADAS WITH MEXICAN BEER ENCHILADA SAUCE

Steps:

• 1. Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
• 2. Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
• 3. Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
• 4. In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
• 5. Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!

BURRITOS W/MEXICAN BEER ENCHILADA SAUCE

Steps:

• 1. Preheat Oven to 350° Brown burger and chicken, until no longer pink. Add onion, red pepper and garlic and cook until veggies are tender. Add beans, both type, mix well. Add diced tomatoes and cook until all ingredients are heated through. Add 2 ounces of the cheese - stir until melted. Salt and pepper to taste
• 2. In a medium bowl mix the enchilada sauce, tomato reserve juice, v-8 juice, beer, chipotle pepper and mix well.
• 3. Spoon meat mixture in the center of each burrito shell. Fold up bottom and top and then sides to make a nice little pocket.
• 4. Spray a lazanna pan with cooking spray and place the burritos in a row. Pour the enchilada sauce over the burritos and bake for 30 to 35 minutes. During the last 4 minutes add the remaining cheese and continue to bake until the cheese is melted completely.
• 5. Garnish with sour cream, salsa and chopped green onion tops. Enjoy.

MEXICAN ENCHILADA SAUCE

Steps:

• Combine all dry ingredients in a small bowl.
• Stirring constantly, slowly add enough of the water to make a thin paste.
• Pour into pan and add rest of water.
• Cook over medium heat, stirring constantly, until mixture thickens.
• Stir in tomato sauce.
• Use in your favorite enchilada recipe.
• The amounts on the ingredients are very flexible.