Does any one have a recipie for homemade enchalada sauce?

Question

I know it can be purchesed canned but was hoping to find a homemade one.

Answer 1

This is a great one.....

Enchilada Sauce

Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (8-ounce size) tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.

Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Answer 2

Okay, we make enchiladas all the time....from scratch. You won't believe how easy the sauce is:

Boil 2 dried ancho chiles 15 minutes covered. Let stand 15 more minutes covered.

Remove from water, tear open and take out the seeds (best done by gently running water.

Put into a blender with 1/4 cup water, and blend until a smooth thick paste. If your blender blades jam, add a teeny bit more water until it starts to move again.

Add 1 tsp salt, 1/4 tsp garlic (or powder), another 1/2 cup water, 1 tsp oil, and a large chopped tomato, and blend until smooth.

boil sauce on low heat for 15 minutes. It is ready.

Answer 3

Mexican Red Chile Sauce

6oz.(about 10-12) whole dried ancho, pasilla, or green chiles(or a mix. of all three)
3 cups hot water
1/4cup tomato sauce or paste
1 small clove garlic, minced or pressed
1/4cup salad oil
1 1/2 tsp.salt
1 tsp. oregano leaves, crumbled
1/4tsp. ground cumin

Place chiles on baking sheet. Toast lighty in 400 degree oven for 3-4 minutes only or til they give off a mild aroma. If burned, they will be bitter.
Remove from oven, let cool to touch, then remove and discard any stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand one hour.
Place chiles in a blender with enough water to blend; whirl until smooth. Add remaining water, tomato sauce or paste, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend flavors. Chill up to one week, or freeze for longer storage. Makes 3 1/2 cups.

Answer 4

I was going to suggest a recipe similar to the first one. It sounds perfect!