Since then, I’ve added another twist on the recipe. I realized I was out of enchilada sauce MID RECIPE a few weeks ago. I had gotten far enough that there was no turning back, but I DID not want to run to the store. Does that EVER happen to any of you? I somehow got confused about how much enchilada sauce I had stored (My husband forgets to tell me we’re down to 2 or 3 left when I get him to get one out of the basement for me).
Anyways, I found this recipe on allrecipes, and to my amazement it turned out great, and used ingredients I always have on hand. Now I wont need to bother buying Enchilada Sauce.
Ten Minute Enchilada Sauce
(anything with the title “ten minutes” in it, is my kind of thing)
1/4 cup vegetable oil
2 tablespoons self-rising flour (I used regular)
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
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.
So go ahead, give yourself a challenge! Try this out with the NEW twist!