Enchilada Sauce
When you realize you have no enchilada sauce, have no fear! Unless you have no tomato sauce. Then you're screwed.
Used this last night in Bridget's favoriate enchilada recipe and it worked out perfectly.
Servings: 10
Prep Time: 10 m
Cook Time: 15 m
Ingredients
- ¼ cup vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 (8 ounce) can tomato sauce
- 1 cup water, or more if needed
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons brown sugar
- salt to taste
Directions
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.