- 1. CHICKEN MOLE AND/OR ENCHILADA SAUCE
- Fry the flour in ... used as an excellent enchilada sauce. Just omit the ... sauce in your favorite recipe.
Ingredients: 8 (broth .. flour .. oil .. salt .. skinless ...)
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- 2. CHICKEN ENCHILADAS WITH TOMATILLO SAUCE
- Mix together 4 cups ... about 1 tablespoon of sauce. Roll, place seam ... Pour remaining sauce over enchiladas. Top with additional ... cream sauce over each serving.
Ingredients: 12 (broth .. garlic .. juice .. oil .. sugar .. tomatillos ...)
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- 3. ENCHILADA SAUCE MIX
- Mix together and store in airtight container:
Ingredients: 7 (cornstarch .. oregano .. paprika .. salt ...)
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- 4. ENCHILADA SAUCE
- In one pan put ... In another pan pour enchilada or red chile sauce and water. Use medium ... to thin to your taste.
Ingredients: 9 (above .. flour .. oregano .. salt .. sauce ...)
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- 5. ENCHILADA SAUCE
- Heat 2 tablespoons olive ... saute 1 minute. Add enchilada sauce and tomato sauce and ... minutes. Serves: about 3 cups.
Ingredients: 11 (cinnamon .. juice .. oil .. sauce .. seeds ...)
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- 6. RED CHILI SAUCE FOR ENCHILADAS
- Melt shortening over low ... least 5 minutes. Use sauce for making enchiladas - dip corn tortillas ... frozen up to 8 months.
Ingredients: 8 (chili .. flour .. oregano .. salt ...)
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- 7. ENCHILADA (OR) BURRITO SAUCE
- Brown: 1/2 c. oil ... Add: 1 pkg. dry enchilada mix Cook all above ... 9x12 cake pan. Ladle sauce over top. Put lots ... about 30 or 40 roll-ups.
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- 8. RED ENCHILADA SAUCE
- Cut end off chili ... in blender, add to sauce. Stir constantly until thick. Use over beef or Cheddar enchiladas.
Ingredients: 5 (chilis .. flour .. seasoning" ...)
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- 9. ENCHILADAS WITH HOMEMADE SAUCE
- Melt shortening, stir in ... sugar and spices. This sauce may be stored for ... various recipes. To make enchiladas, brown 2 pounds ... in pan before adding enchiladas.
Ingredients: 7 (flour .. sugar .. vinegar ...)
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- 10. ENCHILADAS WITH TOMATILLO SAUCE
- You can make both the tomatillo sauce and the enchiladas the day before serving. ... day; reheat over low heat.
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