Grilled Eggplant "Enchiladas" with Red Chile Sauce Recipe

Game plan: Rather than layering this dish, you can make individual, rolled enchiladas. Place 3 tablespoons of cheese mixture in the middle of the eggplant, place all rolled eggplant in the dish, cover with red chile sauce, and bake.
INGREDIENTS
1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled
1 cup grated cheddar or Monterey Jack cheese
2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled
1 large onion, diced and sautéed until golden
For the red chile sauce:
1/2 cup Chimayo chile powder
8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)
3 cloves garlic, chopped and sautéed until lightly browned
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1 teaspoon toasted Mexican oregano (optional)
1 1/2 to 2 cups chicken or vegetable stock
1 tablespoon honey (optional)
Salt and pepper to taste
INSTRUCTIONS
1:Place all sauce ingredients in a blender and purée.
2:Mix cheeses together.
3:Pour 1/3 of red chile sauce on the bottom of an oven-safe dish. Arrange 1/3 of the eggplant slices over sauce. Cover with 1/3 of the sautéed onion, then 1/3 of the cheese mixture. Continue the layers two more times, ending with a cheese layer on top.
4:Bake in an oven at 350°F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.

Traditional Enchilada Sauce (reo)

Ingredients
2 tablespoons Butter
3 tablespoons Flour
2 cups Water
1 can (8 oz) Tomato sauce
Chili powder
Garlic salt
Cumin
Onion salt
Pepper
Salt
Preparation
In large sauce pan, melt 2 tbsp butter. Add 3 tbsp flour. Whisk until mixed well.
Add 2 cups water - stir continuously
- 1 sm can tomato sauce
Heat until sauce begins to thicken. Do not boil.
Add spices to taste:
- Chili powder
- garlic salt
- cumin
- onion salt
- pepper
- a little more salt if needed
Continue to simmer until smooth and medium thick. Do not boil as it will cause the sauce to become bitter.
Use chicken broth instead of water - gives the sauce a richer flavor. Liz does not use cumin - personal preference.
Gibhart chili powder is the best. Used in the family for over 65 years.

Homemade Enchilada Sauce

I usually buy my enchilada sauce. Yes, I knew I should be making it, but I had never found a recipe that I was really happy with. I had tried several and they just weren’t very good. So, I stuck to the canned stuff you can get at the grocery store.
I was recently talking to a friend of mine about this. She lived in Mexico for a few years, so she knows some about Mexican cooking. I asked her how she made her enchilada sauce. She told me the basics and then gave me an exact recipe.
I decided to give it a try. This recipe was really good. This was the best enchilada sauce that I have made. It had great flavor. I think it was even better than the canned sauce. My husband thought it could have been spicier. But he likes his enchiladas spicy. You can always add more chili powder or chilies if you like it really spicy. The kids and I thought it was really good just like it is.
I did change two things. It called for green onions. I did not have any, so I used regular onions. I thought they worked great, so I will probably continue to make it this way. I also pureed everything in the blender. I wanted a very smooth sauce. If you want it more chunky just mix the ingredients together and do not blend.
Enchiladas are a pretty frugal meal and homemade enchilada sauce is a great way to make enchiladas even more frugal.
Homemade Enchilada Sauce
2 (8 ounce) cans tomato sauce
1 (4 ounce) can chopped green chilies, undrained
1/2 cup onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.

Red Enchilada Sauce

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Directions
1:Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

2:Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

enchilada sauce recipe

Enchilada Sauce

1/2 cup chicken or vegetable stock3 seeded & soaked .(they're the ones that are about 4 inches long. you can find them in the Mexican aisle at the grocery store.)

1 clove of garlic

2 tbsp (more or less) chili powder

cumin "to taste" (I'd say a tablespoon or so?)

salta

generous glug apple cider vinegar

1 can of tomato sauce

IMPORTANT EDIT!: my husband was just looking at this post and said, "Oh hey, you forgot to put down the corn starch." apparently it's pretty crucial for texture- just add about a tablespoon to the cuisinart and mix it in.

Seed dried chilies (it's easier to get the seeds out when they're dry) and soak in cool water until pliable. Combine all ingredients in food processor and taste periodically until, you know- it tastes like enchilada sauce. TA DAAAA. You made enchilada sauce. See? Now you understand why I keep second guessing myself and thinking I've forgotten something. This made about half a Classico jar of sauce, so like, 2 cups? A little less than 2 cups. It was enough for what we needed.

For the actual enchiladas, we just rolled up some corn tortillas with some grilled chicken that had been mixed up in a big bowl with cheese and the sauce, then topped them with more cheese and sauce, and baked them until the cheese got all melty. Jason went easy on the sauce because he was afraid he'd run out, but there was plenty, and I ended up just dumping all the leftover sauce on top of the uneaten enchiladas, to soak in for the next day. I was seriously blown away that this just tasted like enchilada sauce. I keep comparing it to what it must be like to taste homemade ketchup for the first time- which is seriously inspiring me to make some homemade ketchup. I'm on a roll, you guys. Homemade condiments? Why not?

enchilada sauce recipes

Ingredients
3 tablespoons vegetable oil
-
1 tablespoon flour
-
1/4 cup chili powder
-
2 cups chicken stock
-
10 ounces tomato paste
-
1 teaspoon dried oregano
-
1 teaspoon ground cumin
-
1/2 teaspoon salt
Prep Time: 5 minutes
Cook Time: 15 minutes

Directions
In a medium saucepan, heat oil. Add flour, stirring with a wooden spoon until smooth. Cook for 1 minute.
Add chili powder and cook for 30 seconds. Add stock, tomoato paste, oregano and cumin and stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally. The sauce will thicken and smooth out. Adjust seasonings to taste and serve on top of your favorite enchiladas or burritos.
Slightly spicy; makes 2 1/2 cups.