Cheese Enchiladas (Sauce)

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Source: Pinch My Salt



Enchiladas & Sauce

2 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chili powder (part of this was chipotle chili powder)
1/2 tsp. cumin
1/2 tsp. unsweetened cocoa powder
2 cups water
1 8 oz. can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. brown sugar
1/8 tsp. cinnamon

In a small bowl mix together flour, chili powder, cumin, and cocoa powder.
Heat oil and butter in a medium saucepan over medium heat.
Add flour mixture and cook, stirring, for about a minute.
Whisk in water and tomato sauce, making sure there are no lumps.
Add salt, garlic powder, brown sugar and cinnamon and cook, stirring constantly, until thickened.
Taste and correct seasonings as desired.

I’m typing this from memory so hopefully I included all the ingredients! This recipe is based on the Ten Minute Enchilada Sauce recipe I found on allrecipes.com (below)

For the enchiladas I used corn tortillas. My tortillas were a little stale so I steamed them by placing a splatter shield over a pot of boiling water and laying the tortillas on top for a few seconds until they were pliable. I then dipped the tortillas in some sauce, filled with cheese and placed in the baking dish. After the baking dish was filled, I poured on some extra sauce and sprinkled some cheese and black olives over the top. Normally I would also include some beef, shredded chicken or shredded turkey in the enchiladas and maybe some green chiles.

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Source: AllRecipes.com

Ten Minute Enchilada Sauce

Ingredients

1/4 cup vegetable oil
2 Tbsp. self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 oz.) can tomato sauce
1 1/2 cups water
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion salt
salt to taste

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.