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TEN MINUTE ENCHILADA SAUCE Recipe

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This recipe for TEN MINUTE ENCHILADA SAUCE, by , is from SO ... WHAT'S ON YOUR PLATE?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pamela Ford/Allrecipes

Category:
Category:

Ingredients:  
Ingredients:  
cup Vegetable Oil
2 tablespoons self-rising Flour
cup New Mexico or California chili powder (reg. Chili Powder works fine)
1 (8 ounce) can Cento Tomato sauce
1  cups water
teaspoon ground Cumin
teaspoon Garlic powder
teaspoon Onion salt
Salt to taste

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.

Store in Fridge.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
This recipe is simple, fast, authentic, and far tastier than anything that comes in a can. Try it once and you'll never go back to the other stuff.

 

 

 

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