Red Enchilada Sauce - Stevie's Crazy Kitchen Blog at Allrecipes.com - 280720

Stevie's Crazy Kitchen

Red Enchilada Sauce 
 
Jul. 30, 2012 11:32 am 
Updated: Jul. 31, 2012 10:36 pm
After looking at today's posted RECIPE OF THE DAY, I thought I'd share this recipe I found and have used for many years with you all....  Of course, here in the desert SW I can find any number of brands of canned enchilada sauce - never been let down yet....  Just figure making my own, the sauce contains fewer of the ingredients most of us can't pronounce - nor would we know their meaning or origin, without a degree in chemistry!

This recipe is from one of my cookbooks (Betty Crocker) but I stumbled upon it only when looking for an Enchilada recipe - I mean, it's not listed under "sauces in the index," but is part of the Enchilada recipe.  I've made a short cut for you, if you wish to use it...

Enchilada Sauce - Red
1/3 cup diced green bell pepper
2/3  cup water
1 tbls chili powder
1/2 tsp dried oregano
1/4 tsp cumin
2 diced green chiles (or 1-2  4oz cans)
1 clove of garlic minced
1  15oz can tomato sauce
Mix all the above ingredients in a heavy saucepan, and bring to a boil.  Reduce heat, and simmer 5 minutes.  Set aside, until it's cool enough to use. 

Guess what's for dinner tonight, at Case de Crazy?  Just happens I have half a batch of sauce in the freezer, and some leftover chicken in the frige that I've been wondering what to do with!  The chicken is already seasoned for Mexican food, as it began taco filling, then fajita filling....  What more could a CrazyCook ask for?

When I bother to actually glance at a recipe for enchiladas, they have all called for corn tortillas, but I happen to prefer the flour, myself.  Also, the rec's usually say to coat the bottom of the baking pan with sauce, then dip the tortillas in sauce before filling them (a 9" pie plate works well.)  Dipping the tortillas helps make them a little more pliable, and thus easier to work with.

So, be happy, be healthy, cook crazy - and let's all have enchiladas tonight!  lol
 
Comments
Jul. 30, 2012 2:04 pm
Oh yum! I grow my own chilies to make sauce and I canned it last year. Wow, mine was a lot spicer than store bought and I am missing a flavor that I have not figured out yet but I love my sauce. I've used over chicken, both on the barbie and baked. As for the tortillas, it depends on what I'm making but I really like homen=made flour tortillas the best. You be well and glad to see you back!
 
Jul. 30, 2012 2:05 pm
that spelling mistake is weird, please excuse :)
 
Jul. 30, 2012 2:09 pm
I am saving your sauce recipe, it sounds good. No matter how fresh they are, I can never roll corn tortillas so If that's what I have then I make a layered dish. It tastes like enchiladas just messier. Enjoy your dinner!
 
Jul. 30, 2012 2:11 pm
I'm game, and trust you 100% to give me a great recipe. I just saved it to my favorite recipe app, but do you really want your credit to read Stevie crazycook? BTW - if you Mac or iPad, my new best recipe app (and you know I've tried oodles) is Paprika. Easiest and most complete ever. Hubs told my brother "MacGirl is in love" LOL
 
Jul. 30, 2012 2:13 pm
BigShotsMom, I give mine a quick dip (really quick) in hot oil. Works better for me than the sauce dip thingy.
 
Jul. 30, 2012 2:27 pm
I prefer flour also. the only recipe I found for enchiladas from Betty Crocker has tomato sauce in it. I don't see that on your list, should there be tomato sauce in it? here is the one I found http://www.bettycrocker.com/recipes/enchilada-sauce/1debdc2b-54a8-4f8d-8c59-256ebab67ff4
 
Jul. 30, 2012 2:28 pm
Cat, I'm such a wimp when it comes to "spice," that mild - medium (store bought) in a pinch, but beyond that, I'm calling the fire dept! lol! So far, I've only ever used Anaheim chiles... too chicken to try even serrano! getting a little more daring, though! Be well!
 
Jul. 30, 2012 2:30 pm
BigShotsMom, one recipe I looked at just today said, as LucyLove suggested, a quick dip in hot oil... I rarely buy corn tortillas however... Be well, friend!
 
Jul. 30, 2012 2:36 pm
LucyLove, I can only presume that you're speaking of one of "them" SMART PHONES? I have a stupid phone, and a dumb camera etc... Guess I'm stuck in the dark ages? Suggesting a name chg here at AR? or elsewhere? Given name is STEVE. I'll let you suggest... and run with it, if you wish! Missed you, glad you're ok! Be well!
 
Jul. 30, 2012 2:40 pm
THANKS for catching that King! Guess I should have proofed it better! YES, the recipe calls for a 15oz can of tomato sauce (as a base....) How dumb must I be to leave that out! I'll try (from now) to "edit" my post... hope all of your comments don't vanish! Be well friend, and thanks for pointing that out!
 
Jul. 30, 2012 3:04 pm
FRIENDS, PLEASE NOTE THAT I'VE CORRECTED MY ORIGINAL RECIPE PORTION OF THIS POST! Thanks, King, for pointing out one missing ingredient, turns out I omitted garlic, also! BE WELL, and correct if you've copied or saved the recipe!
 
Jul. 30, 2012 3:25 pm
I just made a personal recipe with your recipe... it looks just like what my hubby and I would love!! Thanks soooo much!
 
Jul. 30, 2012 4:36 pm
Cindy, hope you "caught" the update, but looking at time stamp guessing you did! Enjoy, I've used this one for years... Be well!
 
Jul. 30, 2012 5:30 pm
Stevie - Ok, Crazy Steve it is. Yeah, that's a recipe attribution that's sure to make folks want to try it. LOL I'm adding your profile page link, in case they've any qualms. We DO want to reassure them. :)
 
Jul. 30, 2012 7:18 pm
Call me crazy but I am growing habeneros this year. The DS swears he will eat them. Okey dokey, last time I had one I ran around the house screaming OMG! along with other things I like some heat but I really enjoy the flavors the different peppers have.
 
Jul. 30, 2012 9:40 pm
Lucy, CrazySteve works! I hope that you "caught" the additions... garlic and tomato sauce, to the recipe. Thank goodness King picked up on that one! Be well, friend, I REALLY was wondering "where you went..." Just a "hi" now and then will suffice! Be well! Enjoy the recipe... CrazySteve!
 
Jul. 30, 2012 9:50 pm
Cat, I have a fav Mexican resturaunt near home... TOTALLY AUTHENTIC for sure! I "used" to love a good "green burrito," but their chiles are so dang hot, last time I bit into one.... THAT WAS THE END OF THAT! Guess Iknow now what NOT to order! Also a good friend used to drive to NM every year, to buy "HATCH chiles..." I don't even care for jalapenos! Flavor yes, HOTTER THAN THE DESERT - NO! PJ can't get enough of the hatch chiles! Glad his stomach can handle them... Let me know if you try a habenero! Be well, and can some more... what do you call it? Hot sauce, enchilada sauce... guess it doesn't matter at this point! (send the jars with DS!)
 
Jul. 31, 2012 7:01 pm
i Had a habanero plant given to me by a guy who broth it from Jamaica, I had it for two years, and got lazy and did not pull it out of the ground before it froze, Talk about Hot. It actually helped cut down on the insects in the garden.
 
Jul. 31, 2012 10:36 pm
Who knew, King? I've also heard that if you plant marigolds between tomato plants, you won't get "mater worms," and maybe even fight off other bugs & pests... Be well!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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