I found this recipe on an online forum a few years ago. I can't like to the blog because there wasn't one. Someone who goes by Jessica posted it. That's all the info I have, and all the credit I can give. Thanks Jessica. I've made this recipe so many times in the past few years. Tonight it's going over some sweet potato enchiladas we're trying out.
Enchilada Sauce:
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1/2 teaspoon salt
1/4 teaspoon garlic powder
Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.
*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.
*Makes about 3 cups sauce.
Store in fridge up to 3 days or freeze if not using right away.
1 comment:
a long time ago, I saw a recipe for burrito sauce that simply added a brown gravy to enchilada sauce. I know I tried it at the time and felt it matched perfectly what the local place served for smothered burritos. might want to give it a try, but I can't remember the proportions to mix.
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