I used garlic powder instead of garlic salt, also used Himalayan salt. Also I didn’t use as much chili powder and added some onion powder, Thanks for the inspiration recipe mine came out delicious.
My father taught me a decent recipe for Enchilada sauce, which is almost like yours. Add the chili powder, before the liquids. Let it "bloom" for just a second. I use a mild chili powder for this, and adjust the heat, at the end. (You can always add more, but it is hard to remove that heat.) Oh, Dad was taught by his mother. Both of them were born in Mexico. (Grandma's mother was, too.) steve
My ex mother-in-law taught me this recipe. I think her mom was born in Mexico! I never heard about adding the chili to let it bloom. I’ll look that up! :)
Thank you great video. I made it your way but instead of a can of regular tomato sauce i used a 8oz can of el pato tomato sauce which is a little hot. It was real good..thank you for your time to make this video..hope you all are staying well. God bless
Rebecca Trevino that is the lazy way to make a sauce, and authentic it is not. I see a lot of spins on this sauce., and there great , but someone said at one point, how do you make that mole sauce, let’s try chile power because I don’t know how.
Ingredients for one cup of enchilada sauce: 1/4 8oz can Tomato sauce 1 tsp Ground cumin 1tsp Garlic powder or fresh 1tablespoon Chili powder 1 teaspoon salt or to taste 1 tablespoon Vegetable oil 1 tablespoon Onion or to taste 1 tablespoon flour Instructions: Heat skillet on low heat and add 1 tablespoon oil Stir in flour a little at a time and mix well until it gets thick and slightly brown. Add spices and salt except for chili powder. Stir. Add 1 tablespoons onion mix well. Add 1/4 can of tomato sauce. Mix well. Add 1/4 8oz can water and mix until it’s well mixed. Add chili powder. Turn heat to med/high and bring to a boil. Stir consistently. Once boiled, remove. Note: add more flour and oil in step one to thicken sauce more.
Angela my dear, thank you sooo much. My enchilada sauce came out so good. I was scared 🥺. Let me tell you what I did a little different. I added Mexican oregano, fresh garlic , coriander and ,chicken broth instead of water. Oh and just a half can of tomato sauce , the chili powder to taste. I think that is your best piece of advice🙂.I thought I was gonna have Huevos Rancheros tomorrow but I only made 2 cups and the enchiladas used it all up.🤨🤨🥺. Oh and btw I did take out my whisk but only used my favorite old wooden spoon😁😁😁😁😁😁🤗🤗🤗😋😋thanks again🙏🙏
That sounds amazing! That's what I love about Mexican food. So full of flavor with fresh vegetables and herbs! Thanks for letting me know how it turned out!
I checked out 4 other videos and I find yours to be the most useful. I like the way you responded to that negative comment. Really? I have 3 whisks but I love my old wooden spoon. Anyway this is simple and to the point.. adding the chili powder at the end gives you more control over the flavor or spicyness. So I’m gonna give this a try today or tomorrow. The only thing I’ll do different is use fresh garlic and chicken broth instead of water. I’ll let know how it comes out....
Thank you Linda, My ex-mother in law was a great cook. Her mother was from Mexico and I'm pretty sure the recipe was passed down. I'm not sure if she changed anything or not, but this is how she taught me to make it. It's actually her daughter making the sauce. I would love to hear what you changed and the difference it makes. I know using broth instead of water always gives a dish more flavor!
Beef and Cheese Enchilada: Tortillas with Shredded Beef brisket, diced onions, shredded Mexican cheese smothered in Red Enchilada. Top with beef chili, and Mexican Cheese. Bake then garnish with diced green vhilies and cilantro. Serve with Mexican rice and refried beans.
Chicken Enchiladas in White sauce Ingredients: 10 small soft flour tortillas 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 2 1/2 cups shredded rotisserie chicken 3 cups Monterey Jack cheese - shredded 3 tablespoons butter 4oz can diced green chillies Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheese. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan. Melt butter in a pan over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it’s thick and bubbles up. Take off heat and add in sour cream and chilies. Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes to brown the cheese.
Tuna/Seafood Enchiladas with Mushroom sauce. 8 Flour tortillas Sauce: Cream of Mushroom. Combine 1/2 cup of sliced mushrooms,1 cup Sour Cream, 3 Tbsp butter, 2 Tbsp cornstarch, and 1 cup of milk. Bring to boil then simmer 1 minute, then remove from heat. Enchilada Filling. In a bowl, mix: 3 cans of tuna/shrimp/seafood with 1 can of corn, 1/2 cup of red onion, 1 jalapeño diced, 1 tsp cayenne pepper, 1 Tbsp cilantro, 1/2 tsp salt, 1 Tbsp oil, 1/2 cup of diced mushrooms then fill the tortillas and roll the enchilada. Pour Cream of Mushroom sauce on bottom of casserole dish and on top the enchiladas. Add 1 cup grated white cheese on top of enchilada. Bake at 350 F for 15 minutes.
I don’t know anyone who uses peanut butter but maybe she used it more for texture than actual flavor. Or maybe the peanut butter affects the flavor without actually tasting like peanut butter.
Hummm....... I guess if you don,t know how to make mole sauce, let’s try chili powder, this is I what I would call the American version. It makes It look red like in the restaurant mommy. Sorry just had to say that, I’m sure it’s tasty.
Thank you for your comment. As with anything, there's more than one way to get your desired result, as is evident in the video. She adds the chili powder at 6:54 in the video.
Mary Hamilton Oh girl! I am the queen of “this should do it”! Often not having the money for the right tool or utensil makes you resourceful. I’m happy for those who can afford all the right tools and equipment, but I don’t always find it necessary.
nevr fails a perfect person has 2 bring negative 🤦live & let live ..u don't like watching move on end of story ..I don't use a whisk ND I have 1..still my enchilada sauce comes out good
I used garlic powder instead of garlic salt, also used Himalayan salt. Also I didn’t use as much chili powder and added some onion powder, Thanks for the inspiration recipe mine came out delicious.
I wish I felt more comfortable changing recipes. Lol I’m glad yours turned out great!
@@AngelaWoolsey I like to experiment, too much chili powder irritates my stomach.
My father taught me a decent recipe for
Enchilada sauce, which is almost like yours.
Add the chili powder, before the liquids. Let
it "bloom" for just a second. I use a mild
chili powder for this, and adjust the heat,
at the end. (You can always add more, but
it is hard to remove that heat.)
Oh, Dad was taught by his mother. Both of
them were born in Mexico. (Grandma's mother
was, too.)
steve
My ex mother-in-law taught me this recipe. I think her mom was born in Mexico!
I never heard about adding the chili to let it bloom. I’ll look that up! :)
I do the same with the chili powder
So great!!! Taste just like my mom used to make!! :)
I had more sauce than I needed and just froze the leftovers! Great video and recipe.
Thank you
Thank you ❤
You're welcome 😊
Thank you great video. I made it your way but instead of a can of regular tomato sauce i used a 8oz can of el pato tomato sauce which is a little hot. It was real good..thank you for your time to make this video..hope you all are staying well. God bless
Thank you so much for this authentic Mexican recipe...
Rebecca Trevino that is the lazy way to make a sauce, and authentic it is not. I see a lot of spins on this sauce., and there great , but someone said at one point, how do you make that mole sauce, let’s try chile power because I don’t know how.
Lol that’s not authentic! 😂
Ingredients for one cup of enchilada sauce:
1/4 8oz can Tomato sauce
1 tsp Ground cumin
1tsp Garlic powder or fresh
1tablespoon Chili powder
1 teaspoon salt or to taste
1 tablespoon Vegetable oil
1 tablespoon Onion or to taste
1 tablespoon flour
Instructions:
Heat skillet on low heat and add 1 tablespoon oil
Stir in flour a little at a time and mix well until it gets thick and slightly brown.
Add spices and salt except for chili powder. Stir.
Add 1 tablespoons onion mix well. Add 1/4 can of tomato sauce. Mix well.
Add 1/4 8oz can water and mix until it’s well mixed.
Add chili powder.
Turn heat to med/high and bring to a boil. Stir consistently. Once boiled, remove.
Note: add more flour and oil in step one to thicken sauce more.
Thank you
Yummy recipe, perfect! Thank You so much ❤️
Thank you so much for this recipe! Have everything I need except for the enchilada sauce!
You’re welcome 😊
Angela my dear, thank you sooo much. My enchilada sauce came out so good. I was scared 🥺. Let me tell you what I did a little different. I added Mexican oregano, fresh garlic , coriander and ,chicken broth instead of water. Oh and just a half can of tomato sauce , the chili powder to taste. I think that is your best piece of advice🙂.I thought I was gonna have Huevos Rancheros tomorrow but I only made 2 cups and the enchiladas used it all up.🤨🤨🥺. Oh and btw I did take out my whisk but only used my favorite old wooden spoon😁😁😁😁😁😁🤗🤗🤗😋😋thanks again🙏🙏
That sounds amazing! That's what I love about Mexican food. So full of flavor with fresh vegetables and herbs! Thanks for letting me know how it turned out!
You made it so easy! I’m gonna try this for my office potluck. Plus you’re adorable and sweet 😊
Thank you! I hope you like the sauce. I’m working on other Mexican dishes, so check back!
Angela Woolsey yes! I think it will be a hit! I’m subscribing so I can always be on the lookout! Thank you!
The best sauce❤ can you do verde recipe
I checked out 4 other videos and I find yours to be the most useful. I like the way you responded to that negative comment. Really? I have 3 whisks but I love my old wooden spoon. Anyway this is simple and to the point.. adding the chili powder at the end gives you more control over the flavor or spicyness. So I’m gonna give this a try today or tomorrow. The only thing I’ll do different is use fresh garlic and chicken broth instead of water. I’ll let know how it comes out....
Thank you Linda, My ex-mother in law was a great cook. Her mother was from Mexico and I'm pretty sure the recipe was passed down. I'm not sure if she changed anything or not, but this is how she taught me to make it. It's actually her daughter making the sauce. I would love to hear what you changed and the difference it makes. I know using broth instead of water always gives a dish more flavor!
I ave a question for 2:37 what temperature did you heat the oil in
No exact temperature was given, but it’s on medium heat, which translates roughly about 350 degrees
@@AngelaWoolsey Thank you so much
You’re welcome
how long do we keep the dish in the oven
13.23
I have a question for the mixing how long we mix at 8:04
Until it reaches the consistency you like. I personally like my sauce similar to the consistency of buttermilk or just a little thinner.
Angela Woolsey oh ok thank you so much,your vids are amazing 💖💖
Thank you, I appreciate that!
What the temperature here 10:49. What is the temperature we heat the tortillas in
Medium heat or about 350 degrees.
@@AngelaWoolsey Thank you so much
What is the temperature when u heat the dish in
Medium heat or about 350 degrees.
@@AngelaWoolsey Thank you so much
😂 🍴 Chipotle enchiladas sauce, Green Chili Verde enchiladas sauce, Rancheros enchiladas sauce, Ranch Sour cream enchiladas sauce.
Beef and Cheese Enchilada:
Tortillas with Shredded Beef brisket, diced onions, shredded Mexican cheese smothered in Red Enchilada. Top with beef chili, and Mexican Cheese. Bake then garnish with diced green vhilies and cilantro. Serve with Mexican rice and refried beans.
Enchiladas Sauce (Three version)
MY- Version
15 oz Tomatoes sauce, 3 oz water, 2 Tbsp oil, 2 Tbsn chili powder, 1 tsp cumin
Tex-Mex version
4 Tbsp chili powder, 2 Tbsp all purpose flour, ½ tsp garlic powder, 1 tsp onion powder, 2 ½ tsp vegetable oil, ¼ tsp ground cumin, ½ tsp dried oregano, 2 ½ cups low sodium chicken stock, ½ teaspoon salt
For the Mexican version
6 guajillo chilies, 1 pasilla chili, 1 garlic cloves, 1tsp peppercorns, 1 tsp cumin seeds, 2 tsp dried oregano, 1 bay leaf, salt
Optional garnishing: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion.
Chicken Enchiladas in White sauce
Ingredients:
10 small soft flour tortillas
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded rotisserie chicken
3 cups Monterey Jack cheese - shredded
3 tablespoons butter
4oz can diced green chillies
Preheat oven to 350 degrees
Combine shredded chicken and 1 cup of cheese. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan. Melt butter in a pan over medium heat. Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it’s thick and bubbles up. Take off heat and add in sour cream and chilies. Pour mixture over enchiladas and add remaining cheese to top.
Bake in oven for 20-23 minutes to brown the cheese.
Tuna/Seafood Enchiladas with Mushroom sauce.
8 Flour tortillas
Sauce: Cream of Mushroom. Combine 1/2 cup of sliced mushrooms,1 cup Sour Cream, 3 Tbsp butter, 2 Tbsp cornstarch, and 1 cup of milk. Bring to boil then simmer 1 minute, then remove from heat.
Enchilada Filling. In a bowl, mix: 3 cans of tuna/shrimp/seafood with 1 can of corn, 1/2 cup of red onion, 1 jalapeño diced, 1 tsp cayenne pepper, 1 Tbsp cilantro, 1/2 tsp salt, 1 Tbsp oil, 1/2 cup of diced mushrooms then fill the tortillas and roll the enchilada. Pour Cream of Mushroom sauce on bottom of casserole dish and on top the enchiladas. Add 1 cup grated white cheese on top of enchilada. Bake at 350 F for 15 minutes.
When she said cumin I fell out , here in Texas it's comino
You should hear how her mom pronounced it! 😳🤣🤣🤣🤣
Just like the way we make them. Yum!
Debe Moffatt You must be great cooks! I love this recipe!
Delicious! Thank you.
Is this the sauce that was in the chilequiles Cindy made? So good!
our three little birds. Yes!! It was so good!
@@AngelaWoolsey Angela, thanks for sharing this video on TH-cam. The recipe made my mouth delighted! :)
I looks soo good. I wish it had smellavision. Lol
It’s really good! My ex-mother-in-law taught us to make it and she would use this as a spaghetti sauce as well. Chili spaghetti!
Chili powder should have been added to the flour to cook it with the oil.
Thanks for the tip!
I have never used tomato sauce in enchilada sauce, where does this come from
My ex-mother in law’s parents are from Mexico. It was passed down through the family. I’m sure there are many variations of enchilada sauce.
No tomato sauce in enchilada sauce
We never add tomato to enchilada sauce!
Yes, it seems people like to put their own spin on a recipe.
YEEEUCK
😂😂😂
@@AngelaWoolsey As soon as i seen cummin I'm gone seen on other Recipes
You don’t like cumin? You could always leave it out.
@@AngelaWoolsey Right it makes me sick the rest is fine
I love Cumin in my Sauce.
does anyone else’s grandma use peanut butter? 😭 idk why she uses it but you can’t taste it at all.
I don’t know anyone who uses peanut butter but maybe she used it more for texture than actual flavor. Or maybe the peanut butter affects the flavor without actually tasting like peanut butter.
Hummm....... I guess if you don,t know how to make mole sauce, let’s try chili powder, this is I what I would call the American version. It makes It look red like in the restaurant mommy. Sorry just had to say that, I’m sure it’s tasty.
Hahaha this some white wash fake ass enchilada sauce
Yuk
Where's your enchilada sauce video? Lol
Its unnerving to see you not using a whisk, its a tutorial so use the right utensils!
Thank you for your comment. As with anything, there's more than one way to get your desired result, as is evident in the video.
She adds the chili powder at 6:54 in the video.
Mary Hamilton Oh girl! I am the queen of “this should do it”! Often not having the money for the right tool or utensil makes you resourceful. I’m happy for those who can afford all the right tools and equipment, but I don’t always find it necessary.
@@AngelaWoolsey 😁 I've got whisks and still use spoons, forks and spatulas!
nevr fails a perfect person has 2 bring negative 🤦live & let live ..u don't like watching move on end of story ..I don't use a whisk ND I have 1..still my enchilada sauce comes out good
Calmate seniorina