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Enchilada sauce recipe?

caliking
caliking Posts: 19,780
in EggHead Forum
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. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Red, I assume? This is delicious!! 

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

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Battleborn
    Battleborn Posts: 3,696
    ^^^^^
    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/
    Las Vegas, NV


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  • Carolina Q
    Carolina Q Posts: 14,831
    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/

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    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!
    Lrg 2008
    Mini 2009
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  • blind99
    blind99 Posts: 4,974
    If your grocery store carries frontera stuff, definitely try it. Great stuff. If not we will send you some. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SciAggie
    SciAggie Posts: 6,481
    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. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Botch
    Botch Posts: 17,369
    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.  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • SciAggie
    SciAggie Posts: 6,481
    @Botch That’s a good recipe. I love that cookbook as well. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    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.
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  • smokegetsinyoureyes
    smokegetsinyoureyes Posts: 19
    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. 
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    @Botch I’m digging the liberal use of bacon grease. Mo’ bettah!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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