Enchilada Recipe Canned Sauce

Enchilada sauce for canning.

Enchilada recipe canned sauce. Total time 2 hrs 10 mins. How to make canned enchilada sauce taste like a restaurant s the devlish dish. Add specified quantity of spice blend 1 tbsp lemon juice and 1 4 tsp salt if using to each hot jar.

Stir the chicken 1 cup cheese onion and chiles if desired in a medium bowl. Add onion and salt. Kosher salt all purpose flour black pepper unsalted butter and 2 more.

Garlic cloves chicken broth salt chipotle pepper oregano and 6 more. Melt butter with olive oil in a saucepan over medium heat. Fill each tortilla with about 2 heaping tablespoons of filling placing the filling in the center add a small amount of chopped black olive if using along with a pinch of the cheese mixture.

Prep time 10 mins. Spoon a dollop of this mixture in the center 1 3rd of a tortilla roll up and place seam side down in greased pam d rectangle casserole dish. Chipotle enchilada sauce the black peppercorn.

Wipe the rims with a clean damp cloth and seat the lids. Cook and stir until onion starts to turn golden brown 3 to 5 minutes. Homemade enchilada sauce jessica gavin.

Spread half the enchilada sauce in the bottom of a 3 quart shallow baking dish. Process at 6lbs pressure for 20 minutes following the directions that came with your canner. Combine tomatoes with just enough water to cover in a large saucepan.