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Enchilada Sauce

Course: Sauces, Dips & Dressings
1st Gen Author: Emily Hansen

Ingredients

  • 2 Tbsp cornstarch
  • 2 Tbsp red chili powder
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp ground oregano
  • 3 Tbsp oil
  • 2 cups water
  • 2 tsp bouillon either beef or chicken

Instructions

  • Mix oil w/ dry ingredients until smooth.   
  • Bring water to boil and add bouillon (if I’m making beef enchilada’s I use beef bouillon, if I’m making chicken enchilada’s then I use chicken). 
  • Slowly add oil mixture to broth. 
  • Keep stirring and heat until thick. 
  • Pour over enchilada’s*. 
  • Cover and  bake @ 350 for about 30 minutes. 
  • *I just put either chicken or beef that I’ve cooked with a little onion & garlic in a tortilla shell w/ grated cheese.

Notes

One of my favorite things about many of my recipes is how so many of them bring memories flooding b ack of people who I have known and loved in my life. Most of the recipes have been enjoyed around a table filled with the laughter and chatter of those same people. This one comes from a friend of mine from our Grocery Outlet days, Maryanne Lloyd