Enchilada Sauce
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