I LOVE enchiladas. They are what I always order when we go out for Mexican food. But, when I would make them at home, using enchilada sauce from a can, I was always disappointed. I felt the sauce had a metallic taste to it. So I was excited when a couple of years ago I found a recipe for making my own enchilada sauce. The recipe was part of a Crisco oil ad. I realize it's more work to make your own sauce, but trust me it's soooo worth it. If you have left over sauce after making your enchiladas (I usually do) mix it into some cooked rice, add corn, green onions, whatever you like and you have a fun side dish.
Enchilada Sauce
2 tb. oil
2 tb. flour
2 tb. chili powder
1 ts. cumin
1-14 oz can chicken broth
1-8oz can tomato sauce
1 ts. salt
1/4 ts. garlic powder
Heat oil in a skillet; stir in flour and chili powder; cook for one minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes. Enjoy!
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AN - Thursday, July 30, 2009
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