{"id":2170,"date":"2015-05-13T19:33:03","date_gmt":"2015-05-14T01:33:03","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=2170"},"modified":"2020-11-09T02:36:31","modified_gmt":"2020-11-09T09:36:31","slug":"enchilada-sauce","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/enchilada-sauce\/","title":{"rendered":"Enchilada Sauce"},"content":{"rendered":"

\"Enchilada<\/a><\/p>\n

The BEST Red Enchilada Sauce<\/h2>\n

All I know is, if you’re going to make Enchilada Sauce, you better REPRESENT! \u00a0There are a ton of recipes out there, a lot of misconceptions with different ingredients and plain and simple, people that are just making it wrong. \u00a0And all I can say is, if you’re making your Enchilada Sauce with flour, like a gravy, it’s time to sit down and watch how I do it because I’m going to take you to school on this one. \u00a0And I promise you, you’ll be glad you did. \u00a0This is hands down the best recipe for this sauce and it’s so easy you won’t believe it. \u00a0But I’m telling you, the flavor and freshness is as present as this gift I’m giving you today. So pull up a chair because class is in session!<\/p>\n

Also, if you’d like to look over some of my recipes, that use Enchilada Sauce or if you need a side, here are a few links.\u00a0 I have an amazing Green Enchilada Sauce<\/a>, too.
\nChicken Enchiladas<\/a>
\nBean and Cheese Burrito<\/a>
\nSeafood Enchiladas (will be up Friday)
\nSpanish Rice<\/a>
\nPork Chili Verde<\/a><\/p>\n

Enchilada Sauce Ingredients:<\/h3>\n

12 Large Dehydrated Chili’s, seeded
\n1 qt Chicken Broth, approximately
\n1\/2 tsp Cumin
\n1\/2 tsp Onion Powder
\n1\/4 tsp Salt, adjust to taste
\n2 garlic Cloves<\/p>\n

This Enchilada Sauce Video Recipe has a few added bonuses; a 3 in one, if you will. When you make this sauce, there are a few steps that you go through that lead to other ingredients for other recipes. \u00a0One is Chili Flakes, or as some call it, Crushed Red Pepper. \u00a0This ingredient is used in Thai, Chinese, Szechuan, Japanese, Italian and Cajun recipes around the world to add some kick to their dishes. \u00a0So if you like spice definitely add these to a shaker and store. \u00a0Also in this video, I show you how to make chili paste. \u00a0The paste is derived through the straining process anyway and it only takes another minute to make so thought I’d show you after I strained the Enchilada Sauce.\u00a0 Just watch the short video tutorial and I’ll show you exactly how to make this Red Chile Sauce or Enchilada Sauce.<\/p>\n