Enchilada Sauce
The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won't buy the store-bought no more. This recipe is enough for 2-9x13 pans. And of course here is the recipe for enchiladas You don't have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.
Materials
- 3 tbsp olive oil
- 1 small minced onion
- 1 tbsp garlic
- 3 tbsp all purpose flour
- 4 cups chicken broth
- 1- 15 oz can of tomato sauce
- 2 tbsp tomato paste
- 1/3 cup chili powder
- 1 tbsp oregano
- 1 tbsp cumin
- 2 tsp coco powder
- 2 tbsp sugar
Instructions
- Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
- Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9x13 enchilada casserole dishes.