Enchilada sauce recipe?

caliking

For some reason I have a hankering for smoked chicken enchiladas. Any help re: recipe for the sauce?

I’ve had enchiladas a few times, but never made any myself. Sort of have an idea of what flavors I want. Some recipes I’ve seen start with a roux, which sounds like a good idea. 

Carolina Q

Red, I assume? This is delicious!! 

https://www.gimmesomeoven.com/red-enchilada-sauce/

caliking

Carolina Q said:

Red, I assume? This is delicious!! 

https://www.gimmesomeoven.com/red-enchilada-sauce/

Yes, looking for a red sauce. Have you tried this recipe yourself?

thanks for the link. 

Battleborn

^^^^^
I like that one too. 

For a white enchilada sauce,  I like this one, with more green chilies

https://thepioneerwoman.com/cooking/white-chicken-enchiladas/

Carolina Q

caliking said:

Carolina Q said:

Red, I assume? This is delicious!! 

https://www.gimmesomeoven.com/red-enchilada-sauce/

Yes, looking for a red sauce. Have you tried this recipe yourself?

thanks for the link. 

Yes I have. Though for her enchilada soup, not actual enchiladas. The soup is great too! 

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

marysvilleksegghead

Battleborn said:

^^^^^
I like that one too. 

For a white enchilada sauce,  I like this one, with more green chilies

https://thepioneerwoman.com/cooking/white-chicken-enchiladas/

Thanks for this!

blind99

If your grocery store carries frontera stuff, definitely try it. Great stuff. If not we will send you some. 

SciAggie

This is very close to my recipe that I use.
https://www.epicurious.com/recipes/food/views/red-chile-sauce-chile-colorado-104411
I kind of just wing it when I make a red enchilada sauce. Please use dried chilies instead of chili powder. It makes a freat deal of difference in my opinion. 

Botch

Here is Huntley Dent's red enchilada sauce (from Feast of Santa Fe, probably my most valuable cookbook):
2 Tblspns oil
3 Tblspns finely-chopped onion
1 clove garlic, smashed
1/4 tsp oregano
1 tsp cumin
2 Tblspns flour
1/2 cup powdered chile (NOT chili powder)
2 1/2 cups water
1/2 tsp salt
 
Heat oil, add onion, once transluscent add next 4 items.  Combine chile w/water with a whisk until smooth, add to frying items.  Salt to taste.
 
BotchNotes™:
- Rather than oil, I begin with rendered bacon fat (which I save in a 28-oz can from my breakfast bacon drippings); not traditional but delicious
- I usually add the flour, and the chile powder, to the oil up front
- To use dried red whole chiles, stem and seed about 5-6, cut into 2" squares (kitchen scissors work better than the sharpest knife) and toast in a dry frying pan until fragrant, throw in a blender with 2.5 cups boiling water, let steep 20 minutes, then blend on high and push through a fine screen strainer (fun as hell to mix/match different whole dried chiles here!)  
- I usually use more garlic, and sometimes grate the onion on a box grater
 
For enchiladas, I also prefer frying the corn tortillas in more of my saved bacon grease; again, not traditional, but its delicious and (hah!) economical!  
 
Dammit, know what I'm making for meals this coming weekend.  

SciAggie

@Botch That’s a good recipe. I love that cookbook as well. 

Gulfcoastguy

I am going to have to copy down that recipe Botch. I dried a lot of peppers this year and I have a giant jar of Ancho powder. I can pep it up with some of my died Chocolate Habaneros, I have a grinder.

smokegetsinyoureyes

blind99 said:

If your grocery store carries frontera stuff, definitely try it. Great stuff. If not we will send you some. 

I’m a hard core kitchen DIYer and I enthusiastically agree with this. 

It is excellent stuff. Easy. 

caliking

blind99 said:

If your grocery store carries frontera stuff, definitely try it. Great stuff. If not we will send you some. 

Thanks. I’ll check if HEB has it. I’ve had their enchilada sauce at a friend’s place and it was pretty good. 

caliking

@Botch I’m digging the liberal use of bacon grease. Mo’ bettah!!

caliking

SciAggie said:

This is very close to my recipe that I use.
https://www.epicurious.com/recipes/food/views/red-chile-sauce-chile-colorado-104411
I kind of just wing it when I make a red enchilada sauce. Please use dried chilies instead of chili powder. It makes a freat deal of difference in my opinion. 

I agree. Roasted dried chiles that are rehydrated and pureed definitely kick things up a notch. 

caliking

Battleborn said:

^^^^^
I like that one too. 

For a white enchilada sauce,  I like this one, with more green chilies

https://thepioneerwoman.com/cooking/white-chicken-enchiladas/

I’m going to start with red enchilada sauce, then try the more “exotic” versions

Thanks for the link.