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Enchilada Sauce II Recipe

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This recipe for Enchilada Sauce II, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
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

Options:
Substitute chicken broth for water
Substitute fresh garlic for powder
Add an ounce or two of dark chocolate

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
Makes very good enchiladas. I used 1/8 tsp of onion powder instead of the onion salt. Omitted the extra salt and used 1/8 tsp of garlic powder.

 

 

 

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