Thursday, August 4, 2016

How To Make Canned Enchilada Sauce Taste Like A Restaurant's

I'm all about shortcuts in the kitchen IF they don't taste like a shortcut.  While I do enjoy preparing a lot of things from scratch, sometimes it just isn't feasible to soak dried chiles to make a sauce when we're craving enchiladas.  My pal Michaela over at An Affair From the Heart has a great blog post on How To Make Canned Refried Beans Taste Like A Restaurant's.  In fact it's one of her most popular posts, which tells me everyone appreciates tasty shortcuts.  A while back we made this sauce for some chicken enchiladas and it was fabulous.  You would never know the recipe starts with a can of prepared enchilada sauce.  Don't get me wrong, canned enchilada sauce tastes just fine.  But it doesn't have the depth or richness you'll find in a restaurant's sauce.  Between this sauce, and Michaela's Refried Beans, you'll have a restaurant quality Mexican meal in minutes!

This tastes just like a restaurant!
I'm in love with my Cherry Red Le Creuset Saucier pan.
It's perfect for making this sauce...
Don't forget to serve the
Refried Beans from An Affair of the Heart
with your enchiladas!

Just like a restaurant's and ready in minutes.

How To Make Canned Enchilada Sauce Taste Like A Restaurant's

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 (10 ounce) can red enchilada sauce
1 cup chicken broth (I use Better Than Bouillon)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

In a saucepan over medium-high heat melt the butter until it becomes foamy.  Add the flour and stir constantly for one minute.  Stir in the canned enchilada sauce, chicken broth and salt and pepper.  Bring mixture to a boil, then reduce heat and simmer until sauce has thickened.  (Approximately 10-15 minutes.)  Keep warm over low heat until ready to assemble enchiladas.

Prep Time:  Approximately 5 minutes     Cook Time:  Approximately 20 minutes







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