Enchilada Sauce Recipe Food Lab

Add tomato seasonings and vinegar.

Enchilada sauce recipe food lab. Cover tightly with aluminum foil and bake for 15 minutes. Simmer for 30 45 minutes or until it has reduced down to a velvety consistency. Remove foil and continue baking until cheese is lightly browned and bubbly about 10 minutes longer.

Stir in flour and cook 1 minute. Let simmer for 10 minutes to thicken. The sauce will thicken some more as it cools.

Cool the sauce then spoon over enchiladas or layered tortillas and cheese then prepare according to enchilada recipe directions usually heat in 425 degree oven for about 15 minutes. Saute garlic onion green pepper in oil for about 5 minutes until softened. Add chili powder and cook briefly.

The first was the creamy cheese packed enchilada casserole that my mom used to make. Uncover and cook 10 minutes longer. Mix together and then stir in the water.

Combine chilies chicken serrano or jalapeño tomatoes onion garlic chipotle peppers and adobo sauce bay leaf oregano cumin coriander and chicken stock in a pressure cooker season with salt and pepper and stir roughly until ingredients are evenly distributed. Cover cook for 20 minutes until vegetables are tender. Season to taste with salt.

Add a dollop of oil to a saucepan on medium heat. Use in place of canned enchilada sauce. Add the garlic and saute for 1 to 2 minutes.