Ten Minute Enchilada Sauce

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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Ten Minute Enchilada Sauce” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Ten Minute Enchilada Sauce” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “vicky” : my family loved this! I had to make some changes though. I didn’t have tomato sauce, so I blended up a 14 ounce can of tomatoes and juice and used all of it. It sounded like a whole lot of chile pwdr., and I had no idea what the diffference between New Mexico or Calif chile pwdr., but used what I had and it was great. I started out using half the amount of chile pwdr. called for just in case and found I needed the entire amount called for. When it was done, the sauce was a little bland for my taste, so I upped the amount of garlic, onion, cumin to 3/4 tsp. It was then great! To this sauce, I added boiled, shredded chicken, (3 boneless skinless chicken breasts) and 2 cans (4 ounce) green chiles. WOW!!!! Now we have a very versatile dish! Use for tacos, enchiladas, salad, nachos-you can’t go wrong and I think the end product was a 5 star! Use your discretion at upping the amount of spice according to your own taste.
  • “marlen” : This recipe is great, I followed the advice of other reviewers and used plain flour, used only half the chili powder and it was fantastico. I also added 1 clove crushed garlic during the browning of the flour and 1 teaspoon of cumin with the chili powder. Deliciouso!
  • “sierra” : This was so easy and yummy! Tasted like the sauce in the restaurants! I didn’t have self-rising flour so I used regular flour and added a tablespoon of cornstarch once it was bubbling to thicken it up. I will never buy the packaged sauce again!
  • “alex” : Very nice taste / texture. I would give it 4 stars but my wife & kids give it 5+, so 5 it is! I think the ‘servings’ is per enchilada, so for your average 9×13″ pan of enchilads you will need to double the recipe. We will use this again & again.
  • “brandi” : I also prefer the New Mexico chili powder for this recipe. And I don’t see why enchilada sauce requires a leavening agent (I never have self-rising flour on hand anyway) so I just go with the Wondra flour and decrease the water by 1/4 cup. I also like my garlic, so I double the amount, using granulated, and sometimes I’ll add a pinch of cinnamon just for fun. This recipe has replaced the canned stuff in our house. Thank you
  • “teresa” : I have made this twice now while making beef enchiladas (corn tortillas, cheese, etc). The first time, I made the recipe as is. It was definitely superior than canned versions I have used! The second time I made it, I added 1/4 tsp of cocoa and substituted the water with chicken broth. WOW!!! Though the original recipe is good enough for a high rating, those changes rocketed it to amazing. So much depth of flavor! Husband said they were the best enchiladas he’s ever had, and given the many amazing mexican and tex-mex restaurants around us, that’s a great compliment to the original recipe and the updated version.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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