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Enchiladas sauce

Enchiladas sauce

Heat the oil in a pan / saucepan over medium heat. Add the flour and mix with a whisk for 1 minute.

Add the tomatoes in broth, chopped, pasatta, oregano, chili powder, onion powder, garlic powder, sugar, cumin and a cup of water. Bring to the boil and cook for 10 minutes, until thickened.

It can be stored in the refrigerator for up to 2 weeks.

Top 13 meat sauces - note them, they are extraordinarily tasty!

Chop the greens, cut the tomatoes into small cubes, press the garlic. Combine all ingredients and mix well.

Recipe No.2


-2 tablespoons dijon mustard

-2 tablespoons tomato paste

-green (dill, parsley, coriander, green onions, etc.).


Chop the greens and garlic. Mix the mustard, tomato paste and vinegar. Add the greens, mix and let the flavors and tastes soak.

Recipe No.3


-2 tablespoons lemon juice


Combine all ingredients and bring the mixture to a boil. Serve after it cools.

Recipe No.4


-300 gr of frozen or fresh cranberries

-100 gr of frozen or fresh currants

-1 tablespoon grated ginger.


Blend the fruit with a blender until you get a smooth puree. Put the puree in a saucepan, add the sugar and simmer the mixture until it boils and the sugar melts. Add the ginger and keep the composition on the fire for another 3 minutes. Allow the sauce to cool before serving, and you can add a few currants or cranberries. This sauce is perfect for red meat.

Recipe No.5



Clean the horseradish and pass it through the meat grinder. Beets, peeled, pass through a large grater. Combine all ingredients and mix well. You can prepare the sauce in advance and keep it in the fridge.

Recipe No.6


-1 small green hot peppers


Peel a squash, grate it and squeeze the juice. Press the garlic, chop the dill. Remove the hot pepper seeds and cut them into very small pieces. Combine all ingredients with yogurt and mix. Add black pepper and balsamic vinegar to taste. This sauce is suitable for the lamb skewer.

Recipe No.7


- ground black pepper - to taste


Mix the pomegranate juice with 200 ml of wine. Press the garlic, chop the basil. Combine these ingredients in a saucepan with the sugar, salt, black pepper and paprika. Put the pan on low heat. After the composition boils, cover the pan with a lid and cook for another 20 minutes. Then add the starch, dissolved in the remaining wine, and boil the sauce until it becomes dense. Serve cold. The sauce is perfect for lamb.

Recipe No.8


-50 gr of 30% fermented cream


Mix salt, sugar and vinegar. Boil the eggs and use only the yolks. Mix them with cream and flour. Then add the vinegar with salt and sugar and bring the composition to a boil over high heat. Get a thick and tasty sauce.

Recipe No.9


-200 g of pitted prunes

-200 g of nuts without shell


Pass the washed plums through a sieve. Scald and grind the walnuts. Squeeze the lemon juice and peel through a small grater. In a saucepan, combine the ketchup, prunes, walnuts and lemon peel. Boil the mixture for 5 minutes. Towards the end, add the lemon juice, stir, take the sauce off the heat and let it cool.

Recipe No.10


-2 tablespoons tomato paste


This sauce is a kind of preservative without preservatives. Peel a squash, grate it and squeeze the seeds. Peel an apple, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Put the apples and vegetables through the meat grinder. Then add the tomato paste, vinegar, mustard, chopped garlic, parsley and salt to taste. Mix well and leave the sauce for a few hours, to blend the flavors.

Recipe No.11


-200 gr of 30% liquid cream

-lemon juice, salt and pepper - to taste.


Cut the onion into small pieces and fry in butter until soft. Then add the wine and diced tomatoes. Simmer everything for 1-2 minutes. Add cream, salt, black pepper and lemon juice. Stir and boil the sauce until it thickens. After it cools, add the chopped parsley. The sauce is combined with grilled fish steak or chicken.

Recipe No.12


-corian coriander and fresh dill.


Wash the plums, remove the seeds and pass them through the meat grinder. Put the plum puree in a saucepan and add sugar and salt. Boil the mixture for 5 minutes. Then add the chopped garlic and greens, paprika and coriander. Remove the sauce from the heat once it boils. Combine with pork and lamb skewer.

Recipe No.13


-mayonnaise (better homemade)

-3 times less soy sauce (100 g of mayonnaise - 30 g of soy sauce)

-grass and ground black pepper - to taste.


Mix the mayonnaise with the soy sauce, then add the garlic given through the press and the black pepper. This spicy sauce goes well with pork and beef skewers.

Enchiladas with chicken and cheese

Enchiladas with chicken and cheese is a very delicious Mexican recipe, which combines various flavors and textures to obtain a true delicacy. Although it doesn't take long to prepare enchiladas with chicken and cheese, we recommend that you prepare this recipe on a special day, such as your little one's birthday, or on the weekend, so that you can dine with the whole family. Try your enchiladas recipe with chicken and cheese!

Chicken enchiladas in white sauce

An easier version of the famous Mexican dish, much more & # 8222 friendly & # 8221 with your stomach because it is not at all spicy. Preferred by people who prefer white sauce instead of red.

Preheat the oven to high temperature. If you don't want to take a chicken ready to roast and you prefer to cook it from scratch, you can do it. Divide it into medium-sized pieces and bake it in a little oil, salt and pepper. Then you make it into strips with a fork. Mix it in a bowl with half the amount of cheese (given on the large grater) and half the amount of grated cheese / parmesan (also on the large grater). Fill, in turn, each sheet of tortilla separately with the mixture above and roll them. Grease a pan with a little butter (size 9 & # 21513 would be preferable) and line up, side by side, tortillas.

In a pan, melt the butter, add the flour and mix on the fire for 1 minute. Add, stirring constantly, the chicken soup (or vegetable or milk, if you prefer) until the sauce is homogeneous & # 8211 usually takes 5-8 minutes. Add the cream, salt and pepper to taste and stir for another minute on medium heat.

Pour the sauce over the tortillas in the pan. Sprinkle the remaining cheese and cheese / parmesan on top and bake until golden brown on top & # 8211 should last a maximum of 25 minutes.

You can add coriander on top for extra flavor. And if you want to give it a spicy note, you can serve enchiladas with salsa sauce.

5 / 5 - 1 Review (s)

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

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    For the enchilada sauce:

    • Two cloves of garlic, chopped
    • 1-2 tablespoons hot pepper in marinade
    • 1-1 / 2 cups tomato sauce
    • 1/2 teaspoon chipotle chili powder
    • 1/2 teaspoon ground cumin
    • 3/4 cup chicken broth with reduced sodium
    • kosher salt and fresh pepper to taste

    For chickens:

    • 1 teaspoon vegetable oil
    • 9 oz chopped cooked chicken breast, 2 small breasts
    • 1 cup diced onion
    • Two large, chopped garlic
    • 1/4 cup coriander
    • kosher salt
    • 1 teaspoon cumin
    • 1/2 teaspoon dried oregano
    • 1 teaspoon chipotle chili powder
    • 1/3 cup chicken soup
    • 1/2 cup tomato sauce

    For the enchilada:

    • 8 7-inch low-carb whole wheat flour tortilla (tortilla factory)
    • 1 cup shredded Mexican cheese
    • non-stick cooking spray
    • Two tablespoons chopped scallions or coriander for topping


    • In a medium saucepan, sprinkle with oil and sauté the garlic. Add chipotle chili, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
    • Preheat the oven to 400 degrees.
    • Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic until soft, about 2 minutes. Add chicken, salt, coriander, cumin, oregano, chili powder, tomato sauce, chicken broth and cook for 4 to 5 minutes. Take it off the fire.
    • Spray a 13 x 9-inch glass baking dish with a non-stick spray. Put 1/3 cup of chicken mixture in each tortilla and rotate.
    • Place the seam of the pot face down on top with the sauce. Then cover with cheese.
    • Cover with aluminum foil and bake in the oven on the middle shelf for 20-25 minutes. Top with low-fat cream or scallions, if desired. (Extra points) Make 8 enchiladas.



    3 SP 5 SP 6 PP 6 SP Casseroles Chicken recipes May 5 Dinner recipes Latin recipes Post recipes December 14, 2016 of Gina 1.089 Comments / Leave a comment '

    Sos mexican Enchilada

    Mexican Enchilada sauce, a delicious, aromatic and spicy dish due to the hot pepper, chipotle. There are several variants of Enchilada sauce, including white and green.

    Enchilada comes from the Spanish verb "enchilar" which means to add chili. The preparation itself is made from corn tortillas stuffed with a meat filling and placed in a tray, covered with a sauce made from a mixture of tomatoes and chili and then baked. The idea for this dish also comes from the Mayans, but it was prepared after the arrival of the Spaniards in the Yucatan Peninsula. I leave here my version of Enchilada with zucchini and chicken.

    Mexican cuisine is full of delicious and fragrant food and is loved by people all over the world. But there is something that gives an even more special taste to these Mexican dishes - the sauces, of course!

    Mexican sauces tend to be very spicy, but the degree of seasoning varies greatly, depending on the types of peppers used to create them.

    Mexican cuisine has little to do with the food served in Mexican restaurants abroad. For many tourists, the first experience of real Mexican food is a big surprise - there are no waiters with wide-brimmed hats, margaritas with various flavors or nachos with cheese on the menu. Authentic Mexican food is fresh, simple, often made with local ingredients, and most likely, someone's mother will be the master of ceremonies in the kitchen.

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