How To Make Enchilada Sauce From Scratch For Chicken Enchiladas
Ingredients
1 cup all-purpose flour
1 cup all-purpose flour
1/4 cup chili powder
Chili powder is a mix of spices that usually includes chili peppers, cumin, garlic powder, and oregano. It is used to add flavor and heat to dishes corresponding to chili, tacos, and enchiladas.
To make enchilada sauce from scratch, you’ll need the next elements:
- 1/4 cup chili powder
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon floor cumin
- 1/4 teaspoon floor black pepper
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
Instructions:
- In a big saucepan, whisk together the chili powder, flour, salt, cumin, black pepper, and oregano.
- Gradually whisk within the sour cream chicken enchilada recipe broth and tomato sauce.
- Bring the sauce to a boil over medium warmth, then reduce heat and simmer for 10 minutes, or till the sauce has thickened.
- Stir within the onion and green bell pepper and prepare dinner for 5 minutes extra.
- Use the sauce to make chicken enchiladas.
2 tablespoons ground cumin
2 tablespoons ground cumin
1 teaspoon dried oregano
Oregano is an herb that is native to the Mediterranean area.
It has a powerful, barely bitter taste that’s usually used in Italian and Mexican delicacies.
Dried oregano is made by drying the leaves of the oregano plant.
It has a more intense taste than recent oregano, and it can be stored for an extended time frame.
1 teaspoon of dried oregano is equivalent to approximately 1 tablespoon of recent oregano.
When including dried oregano to a recipe, it may be very important do not neglect that it is more concentrated than recent oregano.
Therefore, you should use much less dried oregano than you’ll fresh oregano.
1/2 teaspoon salt
Ingredients
- ¼ teaspoon salt
1/4 teaspoon black pepper
- 1/4 teaspoon black pepper
3 cups chicken broth
3 cups chicken broth
1 (15 ounce) can tomato sauce
Ingredients:
– 1 (15 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chilies, undrained
Ingredients:
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
Instructions
In a large saucepan, whisk collectively the flour, chili powder, cumin, oregano, salt, and black pepper.
1. In a big saucepan, whisk together:
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- half of teaspoon salt
- 1/4 teaspoon black pepper
Gradually whisk within the chicken broth until easy.
Instructions
4. Gradually whisk in the chicken broth till clean.
Bring to a boil over medium warmth, stirring continually.
Instructions:
1. Bring to a boil over medium heat, stirring continuously.
2. Reduce heat to low and simmer for 15 minutes, or until sauce has thickened.
3. Remove from warmth and stir in cheese until melted.
4. Serve over chicken enchiladas.
Reduce heat to low and simmer for 10 minutes, or until thickened.
Instructions:
Reduce heat to low and simmer for 10 minutes, or until thickened.
Stir within the tomato sauce and diced tomatoes with green chilies.
Start by heating the olive oil in a big skillet over medium heat.
Once the oil is shimmering, add the chopped onion and bell pepper and cook for about 5 minutes, until they’ve softened.
Stir within the ground cumin, chili powder, oregano, and salt. Cook for 1 minute, till the spices are fragrant.
Pour within the tomato sauce and diced tomatoes with green chilies.
Bring to a simmer and prepare dinner for quarter-hour, or until the sauce has thickened.
Taste and regulate seasonings as needed.
Bring to a simmer and cook for five minutes, or until heated via.
Instructions:
Bring to a simmer and prepare dinner for 5 minutes, or until heated through.