I use this when I don't have any enchilada sauce in the pantry. It's so easy and I love it. It makes the equivalent to 2 (10 oz) cans of enchilada sauce.
Ten minute Enchilada sauce
Ingredients
1/4 cup vegetable oil
2 tablespoons flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
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2 comments:
Is NM or CA chili powder different from just normal chili powder???
not that I know of. I just use regular chili powder. I didn't know there was a difference.
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