Monday, February 16, 2015

Enchilada Sauce

Hey everyone! This is Jenna sharing a recipe I made the other day that I thought was worth sharing! I have a deep love for Mexican food and I was hungry for enchiladas the other day. Rather than run out somewhere since we were out of enchilada sauce, I decided to make my own. This recipe was a keeper!   We didn't get a picture, but please try this!

Homemade Enchilada Sauce

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. (I added some minced, fresh garlic here as well). Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened. At the end, garnish with fresh, chopped cilantro.

Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.



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