Tuesday, April 11, 2017

Easy Homemade Enchilada Sauce

1/2 Cup Vegetable Oil
4 Tablespoons Flour
4 Tablespoons Chili Powder (more if you don't like mild)
1 (14.5 ounce) Can of Tomato Sauce
3 Cups Water
1/2 tsp Ground Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Salt

Add Oil, Flour, Chili Powder and seasonings into a sauce pan over medium high heat for a few minutes stirring constantly so you don't get any lumps. Then add the remaining ingredients and cook over medium stirring occasionally. Bring to a boil and take it off the stove. 

Pre-Cooked Shredded Chicken or Diced Tofu
Shredded Cheese
Chopped Green Onions

For Enchiladas take about a cup of sauce and pour it into a 9x13 dish. Take 8-10 flour tortillas add pre-cooked shredded chicken, shredded cheese and chopped green onions on top of a tortilla and roll up. Place it on top of the sauce and continue until your dish is filled to your liking. Repeat with remaining tortillas. Pour most of the remaining sauce over the rolled tortillas. (I usually have a little left over) Top with more cheese and diced green onions. Bake at 350 degrees for 30 minutes.

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