Hi Noreen, I am wondering if I can use dehydrated chilis from our storage for this? We have lots of anaheim chilis (they are green) I think I would want a little heat so would also add maybe one dried jalapeno, I guess Im just asking if the chilis have to be the red and roasted kind? Should I roast my peppers first? I really want to try this also have you ever canned any of your enchilada sauce? Carmen
Howdy from Spain! Thank you so much for the video! I'm Mexican-American and all of the steps sound familiar, but wouldn't know how to put the m together. I'm feeling homesick today. Hugs!
Muy buena receta. Soy mexicano y recozco que esta receta es práctica y con todos los ingredientes. Felicidades. También se puede, según el gusto, agregar un poquito de cilantro. Felicidades.
Okay I am all happy not I have three quarts of sauce made seeing if my canning works if not in the freezer it goes. I bought things on a small scale incase I didnt so it right but it tastes wonderful. Smells even better will let you know if it got canned or frozen THANK YOU
Hey, Rick & Noreen! Lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Doesn't that just slay you? I learned to make tamales with carnitas from the girls who work at the nursing home this past Christmas and was a lard snob, too. Now if I can just get my spanish physical assessment down and not sound like an Okie hick, LOL!
I grew up eating a Mexican restaurant, where the gravy on their enchiladas was not red, but more of a 'raw sienna' color, and had no tomato in it. I'm convinced, they browned their spices in the oil before making their roux and then just added the chilies blended with the garlic and water. It was divine. I've only tried to duplicate it once, but feel inspired now to try it once again. Thanks for sharing.
Can this be frozen or canned if made in large batches? My friend and I are cooking and freezing and making things that can shorting cooking times of some things. She works a full time job and I am a home maker, She and I both need short cuts
Oh My Gosh Noreen, Your simply Ahhhhmazzing!...I enjoy watching your recipe creations very much..Will you b making a video on putting these together?.. Thank You so much for everything..Ya'll make a great team..
What kind of blender is that?
psilocybinist 1 month ago
Excellent video! Thank you! I'm going to make this sometime very soon!
LibraBrain 3 months ago
wow this looks so good!!! where did you learn how to make this??? woooooow :)) yumm
KQilovenailart 5 months ago
how the heck did i get on this?!?!?!?!??!
mathewcurns 5 months ago
i found out that just about any dried chili works good. after watching so many vids they all use a differant chili
bigbubba8888 6 months ago
why didnt you strain it first to get out any seed and skins left over
bigbubba8888 6 months ago
Comment removed
bigbubba8888 6 months ago
Thank you for the recipe, its wonderful. Maybe you can show me how to do chicken inchiladas, with the sour cream sauce. Mmmmmm very tasty. Bless you.
KillerBuzzTattoo 6 months ago
Hi Noreen, I am wondering if I can use dehydrated chilis from our storage for this? We have lots of anaheim chilis (they are green) I think I would want a little heat so would also add maybe one dried jalapeno, I guess Im just asking if the chilis have to be the red and roasted kind? Should I roast my peppers first? I really want to try this also have you ever canned any of your enchilada sauce? Carmen
shweetpotato 6 months ago
Tried it and LOOOOOOOOOOOOOOVED it. It's so easy! Thank you so much :-)
szunigaX 7 months ago
LOL @ the peek at the dog at 5:49.
chazcov08 7 months ago
Enchilada sauce is great and it's even more fun to make. Check out musgrill also.
MustGrill 8 months ago
Howdy from Spain! Thank you so much for the video! I'm Mexican-American and all of the steps sound familiar, but wouldn't know how to put the m together. I'm feeling homesick today. Hugs!
szunigaX 8 months ago
Muy buena receta. Soy mexicano y recozco que esta receta es práctica y con todos los ingredientes. Felicidades. También se puede, según el gusto, agregar un poquito de cilantro. Felicidades.
154arturo 9 months ago
Okay I am all happy not I have three quarts of sauce made seeing if my canning works if not in the freezer it goes. I bought things on a small scale incase I didnt so it right but it tastes wonderful. Smells even better will let you know if it got canned or frozen THANK YOU
SasyBecause 11 months ago
Looks good and so easy to make.....
timbeverly192617 11 months ago
You made that sauce egg-zactly right! You're such a knowledgeable cook! Thanks vecina!
Senorvecino 11 months ago
Noreen you inspire me!! I have been watching your videos for a couple weeks and I love all of your recipes! Hope to see more videos in the future!
amhealy06 11 months ago
thanks so much! ive always wanted to make chicken enchiladas and now i can do the sauce. always great meal ideas.
lkcheat 11 months ago
Thanks you for this video. I will certainly try it. I thought enchilada sauce had ground pumpkin seeds in it for some reason
bloodandwinearered 11 months ago
I was telling my husband recently about Enchilada casserole and now he's begging me to make it, maybe I'll surprise him and make the sauce too
kanenite1985 11 months ago
i love the dog! haha!
ownhomedog 11 months ago
Hey, Rick & Noreen! Lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Doesn't that just slay you? I learned to make tamales with carnitas from the girls who work at the nursing home this past Christmas and was a lard snob, too. Now if I can just get my spanish physical assessment down and not sound like an Okie hick, LOL!
OUARNP 11 months ago
Ground cumin would make a big difference I think! Thanks for sharing.
Fitange 11 months ago
lard is good for pie crusts...other than that? LOL
bmeyer44 11 months ago
I grew up eating a Mexican restaurant, where the gravy on their enchiladas was not red, but more of a 'raw sienna' color, and had no tomato in it. I'm convinced, they browned their spices in the oil before making their roux and then just added the chilies blended with the garlic and water. It was divine. I've only tried to duplicate it once, but feel inspired now to try it once again. Thanks for sharing.
katzcradul 11 months ago
Thanks again for making these videos!!
WillieNero 11 months ago
Great recipe....Thanks!!!
TheVittleVlog 11 months ago
i bet with Rick always being the camera man he has learned to cook! I think its cute when he always makes quiet little comments in the background.
MsAnna4040 11 months ago
The "automatic" floor cleaner :-)
OriginalAdler24 11 months ago
nice canner what type of stuff do you can?
xebec1958 11 months ago
Can this be frozen or canned if made in large batches? My friend and I are cooking and freezing and making things that can shorting cooking times of some things. She works a full time job and I am a home maker, She and I both need short cuts
SasyBecause 11 months ago
Geesh your hair is growing super fast!!! Great video...as always!!!
bearlysceneranch 11 months ago
LOL you read my mind..thinking of where I was gonna plant them!
BexarPrepper 11 months ago
@BexarPrepper ME TOO!!!! LMAO!!!
bearlysceneranch 11 months ago
Oh My Gosh Noreen, Your simply Ahhhhmazzing!...I enjoy watching your recipe creations very much..Will you b making a video on putting these together?.. Thank You so much for everything..Ya'll make a great team..
nkr1695 11 months ago