dawn_mo
Well-known member
I want to try the chipotle one with shrimp.
Rich and Flavorful Enchilada Sauce Recipe #103145
I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list.
by Julesong
10 min | 5 min prep
4 cups
2 cups boiling water
2 teaspoons beef bouillon granules (*)
1 (15 ounce) can tomato sauce
1/4 teaspoon butter
2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onion
1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
salt & freshly ground black pepper, to taste
In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients and simmer for 5 minutes.
Use in your favorite enchilada recipes!
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
Dry Enchilada Sauce Mix Substitute Recipe #306854
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.
by flower7
5 min | 5 min prep
1 1/2 ounces
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
Mix all ingredients together and store in airtight container.
Creamy Chipotle Enchilada Sauce Recipe #334921
I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.
by Tiny_Toodles
1¼ hours | 5 min prep
2 cups
2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper
Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
Blend the mixture on high for 5 minutes.
Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
Add salt and pepper to taste and Enjoy!
Rich and Flavorful Enchilada Sauce Recipe #103145
I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list.
by Julesong
10 min | 5 min prep
4 cups
2 cups boiling water
2 teaspoons beef bouillon granules (*)
1 (15 ounce) can tomato sauce
1/4 teaspoon butter
2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onion
1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I'm a whimp)
salt & freshly ground black pepper, to taste
In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients and simmer for 5 minutes.
Use in your favorite enchilada recipes!
*Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
Dry Enchilada Sauce Mix Substitute Recipe #306854
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.
by flower7
5 min | 5 min prep
1 1/2 ounces
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
Mix all ingredients together and store in airtight container.
Creamy Chipotle Enchilada Sauce Recipe #334921
I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.
by Tiny_Toodles
1¼ hours | 5 min prep
2 cups
2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper
Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
Blend the mixture on high for 5 minutes.
Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
Add salt and pepper to taste and Enjoy!