• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 blend of spices that typically contains chili peppers, cumin, garlic powder, and oregano. It is used to add taste and heat to dishes such as chili, tacos, and enchiladas.

To make enchilada sauce from scratch, you will need the following components:

• 1/4 cup chili powder
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon floor black pepper
• 1/4 teaspoon dried oregano
• 2 cups sour cream chicken enchilada recipe broth
• 1 cup tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper

Instructions:

1. In a large saucepan, whisk collectively the chili powder, flour, salt, cumin, black pepper, and oregano.
2. Gradually whisk within the chicken broth and tomato sauce.
3. Bring the sauce to a boil over medium heat, then scale back heat and simmer for 10 minutes, or until the sauce has thickened.
4. Stir in the onion and green bell pepper and cook dinner for five minutes extra.
5. Use the sauce to make chicken enchiladas.

2 tablespoons floor cumin

2 tablespoons ground cumin

1 teaspoon dried oregano

Oregano is an herb that is native to the Mediterranean region.

It has a robust, slightly bitter taste that is typically used in Italian and Mexican delicacies.

Dried oregano is made by drying the leaves of the oregano plant.

It has a extra intense taste than contemporary oregano, and it may be saved for an extended time period.

1 teaspoon of dried oregano is equivalent to roughly 1 tablespoon of contemporary oregano.

When including dried oregano to a recipe, you will want to do not neglect that it is more concentrated than contemporary oregano.

Therefore, you should use much less dried oregano than you’d recent 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 big saucepan, whisk together the flour, chili powder, cumin, oregano, salt, and black pepper.

1. In a large saucepan, whisk together:

 - 1/4 cup all-purpose flour

 - 1 tablespoon chili powder

 - 1 teaspoon ground cumin

 - 1 teaspoon dried oregano

 - 1/2 teaspoon salt

 - 1/4 teaspoon black pepper

Gradually whisk within the chicken broth till clean.

Instructions

4. Gradually whisk within the chicken broth until easy.

Bring to a boil over medium warmth, stirring continually.

Instructions:

1. Bring to a boil over medium heat, stirring continually.

2. Reduce heat to low and simmer for quarter-hour, or till 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 warmth 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 warmth.

Once the oil is shimmering, add the chopped onion and bell pepper and cook for about 5 minutes, till they’ve softened.

Stir in the ground cumin, chili powder, oregano, and salt. Cook for 1 minute, until the spices are fragrant.

Pour in the tomato sauce and diced tomatoes with green chilies.

Bring to a simmer and prepare dinner for quarter-hour, or till the sauce has thickened.

Taste and regulate seasonings as wanted.

Bring to a simmer and prepare dinner for five minutes, or until heated via.

Instructions:

Bring to a simmer and cook dinner for five minutes, or until heated through.