Quote:
Originally Posted by KeptByTheWord
I LOVE Ree and The Pioneer Woman website... she makes me laugh, and she has really awesome pictures of her food so you know how it is supposed to look as you are cooking. Do you have any of her books? I personally haven't tried this recipe of hers for enchiladas, but it is very similar to the one I use.
Although, I notice in her recipe she uses a canned version of enchilada sauce. Perhaps PO has an "from scratch" enchilada sauce recipe up her sleeve?
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This is the enchilada sauce recipe that I use:
Enchilada Sauce
1 T. Olive Oil
2 cloves garlic, minced
1 t. minced onion
1/2 t. dried oregano
2 1/2 t. chili powder
1/2 t. dried basil
1/8 t. ground black pepper
1/8 t. salt (adjust, I usually add a little more)
1/4 t. ground cumin
1 t. dried parsley
1/4 cup salsa
1 (6 oz) can tomato sauce
1 1/2 cups water
Heat the oil in a large saucepan over medium heat. Add garlic and saute for 1 to 2 minutes. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
This is one that I haven't tried, because I never use self-rising flour, so I don't want to buy it. It looks interesting to try. Another reason, it uses 4 T of chili powder - eek. That is just way too much for me.
Enchilada Sauce
1/4 cup vegetable oil
2 T self-rising flour
1/4 chili powder
1 (8oz) can tomato sauce
1 1/2 cups water
1/4 t. garlic powder
1/4 t. onion salt
salt to taste
1/4 t. ground cumin
Heat oil in a skillet over medium-high heat. Stir in flour and chili power, reduce to medium and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.