Enchilada Sauce

Shows the texture of Enchilada Sauce

For years my children would not eat anything with a “sauce.” Enchiladas were firmly in the camp of “don’t even try.” Then a few months ago my oldest kid asked me to make enchiladas. 

Challenge Accepted! I posted something about it on Instagram and my sister promptly texted me saying that no matter what I did, use Gimme Some Oven’s Enchilada Sauce. I made it and my kids said it was okay, but it was way to spicy for them. 

I began to tweak the recipe and found that I made many significant changes. I cut down the amount of chili powder and added a touch of sugar and a splash of apple cider vinegar. Chili powder can have a slightly bitter aftertaste and the sugar and vinegar somehow mellow the bitterness. Chili powder is found in the spice aisle and is a combination of dried chilis and spices ground into a powder. 

You may be surprised to find out there is no tomato in this recipe. The chili powder is the base of the recipe. I like to use reduced sodium chicken broth, but if you want to make vegetarian enchiladas, you could substitute vegetable broth. 

Shows the texture of Enchilada Sauce

Enchilada Sauce

Yield: 1 Quart
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This homemade enchilada sauce is made with chili powder and chicken broth. A small pinch of sugar and a splash of apple cider vinegar balance out the bitterness. This sauce is so good you will want to eat it with a spoon! The recipe makes enough for two 9 x 13 pans of enchiladas.

You can make one pan and freeze the sauce for another day, or make a double recipe of enchiladas and freeze one for a busy day.

Ingredients

  • 1/3 Cup Chili Powder (See Note)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Sugar
  • 1/4 Cup Avocado Oil (Or use vegetable oil)
  • 1/4 Cup All Purpose Flour
  • 4 Cups Reduced Sodium Chicken Broth (or Veggie Broth)
  • 1 teaspoon Apple Cider Vinegar
  • 1/2-2 teaspoons Coarse Sea Salt to taste. 

Instructions

  1. In a small bowl, combine chili powder, garlic powder, cumin, oregano, and sugar. Set aside.
  2. In a large skillet, add oil and flour and cook over medium-high heat. Cook stirring constantly with a flat whisk for 1-2 minutes until bubbling.
  3. Add the chili powder mixture and whisk well to combine with the flour and oil. Cook for 1 minute.
  4. Add the chicken broth a little at a time, constantly stirring to avoid lumps.
  5. Add 1 teaspoon vinegar and bring to a gentle simmer.
  6. Taste the sauce. It will likely need salt. Add salt 1/2 teaspoon at a time until you reach the desired level of salt. It will take up to two teaspoons depending on the level of sodium in your broth.
  7. Turn off heat and use sauce to make enchiladas. This is enough sauce for 2 9 x 13 pans of enchiladas.

Notes

1. Chili powder is found in the spice aisle. It is a combination of dried chili peppers and spices.

2. If you like it spicy, you can add up to 1/2 cup of chili powder.

3. This makes enough sauce for 2 9 x 13 pans of enchiladas. You can freeze it for up to 2 months. If you are using a mason jar to freeze it, make sure to leave at least 1 inch of space at the top to prevent the jar from breaking in the freezer.

4. A Flat Whisk is the best tool for making this because it can get to edges of the pan and still keep the sauce from getting lumpy.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Marinated Grilled Shrimp

Shows texture of grilled shrimp

Grilled shrimp make a fast and easy summer dinner. I like to marinate the shrimp for 15-20 minutes. If you leave in the marinade too long, the acid (from the lemon juice) will start to denature the proteins which may be great for ceviche, but isn’t great for grilled shrimp.

What kind of shrimp do you use for grilling?

I like to use large (16/20) shrimp. 16/20 means there are 16-20 shrimp per pound. I live in Kansas which means almost any seafood we get has been previously frozen. This includes the “fresh” shrimp in the fish case at the grocery store. 

Buy your shrimp frozen and then you can thaw them quickly in a bowl of cool water. It only takes 10-15 minutes to thaw shrimp in a bowl of cold water. 

You can buy the shrimp already peeled, or get the “easy peel” shrimp and take the shells off before marinating.

I do not recommend grilling pre-cooked shrimp. They will get overcooked and be tough and rubbery.

What kind of skewers do you use for grilling shrimp?

I am a big fan of stainless steel reusable skewers. You do not have to soak them in water (like you do for bamboo skewers) and they are dishwasher safe and can be used for years. 

 

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Yield: 1 Pound
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Grilled Shrimp are a fast and easy dinner for hot summer nights.

Ingredients

  • 1 pound large (16/20) shrimp thawed and peeled.
  • 1 Lemon, juiced
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon Dried Oregano 
  • 1 teaspoon Coarse Sea Salt

Instructions

Marinate the Shrimp

  1. In a medium bowl. Mix lemon juice, olive oil, salt, and oregano.
  2. Add the peeled shrimp, cover with lid or plastic wrap and refrigerate for 15-20 minutes or up to 1 hour.

Heat the Grill

  1. Set burners to high heat.
  2. Light grill and let come up to temperature at least 10 minutes.

Prepare the Skewers

  1. Place shrimp on skewers. I like to use stainless steel skewers. If you are using bamboo skewers, see note below.
  2. Thread each shrimp through the skewer to the right of center, and then run a second skewer through the shrimp to the left of center. I like to do 5-6 shrimp per skewer.

Grill the Shrimp

  1. Place the shrimp on the hot grill over high heat. Cover and cook two minutes.
  2. Using tongs, flip the skewers and cook another 1-2 minutes until the shrimp are pink and cooked through. (Be careful not to overcook. Shrimp grill really fast.)
  3. Remove the shrimp from the grill. Hold the metal skewers with a pot holder or thick towel and use a fork to gently slide the shrimp off the skewers.
  4. Serve.



Notes

If you are using bamboo skewers, soak them in a pan of water for 1-2 hours before threading on the shrimp. This will help prevent them from burning on the grill.

Remember the stainless steel skewers get HOT on the grill. Be sure to handle with tongs or with a pot holder to prevent burns.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 529mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.