I was just informed that I made a typo on my enchilada sauce recipe--sorry if anyone's made it and it turned out weird! This tastes delicious with my bean and cheese enchiladas. Here's the corrected recipe:
10 Minute Enchilada Sauce
(It's actually more like 15 minute sauce, but who cares.)
1/4 cup vegetable oil
2 tablespoons self-rising flour (I've always used all-purpose, and it's turned out okay)
1/4 cup 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
1. 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.
2. 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. |
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