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Red Enchilada Sauce Recipe

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This recipe for Red Enchilada Sauce, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Santilli
Added: Wednesday, July 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. oil
1/2 c. flour
3 cloves of garlic (minced)
1 lg. can of tomato juice
1 lg. can or 3 small cans of El Pato sauce
1 jar of brown gravy
1/2 c. grated cheddar cheese

Directions:
Directions:
Brown the flour in oil over medium heat in a large stock pot. Once it is browned, add the garlic. Be careful not to burn the garlic. Remove from heat and add tomato juce, El Pato sauce, gravy and cheese. Quickly fry corn tortillas in hot oil and drain on paper towels.You want your tortillas to be soft, not hard or crunchy. Layer the tortillas with sauce, more cheese, lettuce, chicken, and sour cream, or anything else you can think of. Pile them as high as you like.
Serves 6-8+.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a pretty spicy sauce. If you like things more mild, make it with only one can of El Pato sauce. This sauce can be found in the Mexican aisle at the grocery store, it is a yellow can.

 

 

 

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