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Enchilada Sauce Recipe

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This recipe for Enchilada Sauce, by , is from My Potatoes Have Lumps, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tari Harlan


2 Tbsp Butter

2 Tbsp EVOO

4 Tbsp Flour (you can use 1 Tbsp corn starch mixed in c water)

3 cloves Garlic, minced

c Onion, finely minced

1 tsp Oregano

1 Tbsp Chili Powder

tsp Dried Basil

tsp Black Pepper

tsp Seasoned Salt

2 tsp Cumin

1 tsp Dried Parsley

1 12 oz can Tomato Paste

4 c Low Sodium Chicken Broth

In a large saucepan, heat oil and butter over medium heat. Add onion and garlic, saute' for 3-4 minutes, Add all herbs and spices, whisk for 1-2 minutes. Whisk in flour and cook for 1-2 more minutes. Whisk in tomato paste, cook 1-2 more minutes. Stir in broth and bring to a boil, reduce heat to low and simmer 15-20 minutes.

If you are using corn starch instead of flour, whisk the corn starch in the water and stir in with the broth.




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