Use these smooth red and green sauce recipes with enchiladas and other delicious Mexican favorites
Authentic Mexican sauces and salsas are usually interchangeable, but Tex-Mex versions usually end up as a creamier sauce when making chicken, pork, or beef enchiladas.
The first rule of thumb for a "true" enchilada sauce is that the ingredients do not include tomatoes. You may still want to try a sauce with a tomato base and we have included one in this group of recipes.
Melt butter and stir in 1 tablespoon flour. Stir to reduce lumps and cook until flour starts to brown. Add chili powder, garlic, salt, and water. Bring to a boil and then simmer for approximately 20 minutes. May need to add more water and/or more flour to liquefy or thicken.
Basic Green Chile
In a skillet, heat oil and brown flour, stirring to reduce lumps. Add onions and cook until softened. Add garlic, chiles, and pinch of salt if desired. Add water slowly - may not need a full 2 cups. Bring to a boil. Simmer for about 20 minutes. Pour into food processor and puree. Refrigerate if not using immediately.
You can add seasonings such as oregano and cumin to the above recipes for added flavor. For added heat, add jalapenos after they have been roasted, peeled and chopped.
Heat oil in saucepan and stir in flour until just browned. Saute onions. Add all ingredients and bring to a boil. Simmer for about 15-20 minutes and pour into blender. Puree. Refrigerate if not used immediately.
For a smooth green chili sauce, substitute about 4-5 fresh tomatillos for the diced tomatoes. First, remove husks and place in enough cold water to cover in saucepan. Bring to a boil, drain and let cool. Add to saucepan. Add water if necessary.
You can also add canned, pureed tomatoes or tomato paste or sauce (add water accordingly) to make a delicious addition to many types of Tex-Mex foods.
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