bethzaring
Master Chef
Here is an enchilada sauce I have made for decades, got it from my sister who lives in Northern New Mexico. It is very quick and easy to make. I will first give recipe as stated:
3 T. olive oil
3 T. butter
4 T. corn flour
Blend oil and butter in med sauce pan over low heat. Stir in flour.
Add:
2 1/2 cups tomato sauce
1 1/2 cups water
1 small onion, chopped
1 T. cumin
1 t. coriander
1 t. cinnamon
2 T. chili powder
1 T. honey or syrup
Blend thoroughly and remove from heat. That's it, it is ready to use.
I can my own thick tomato juice and substitute one quart of thick tomato juice for the tomato sauce and water. I also substitute whole wheat flour for the corn flour in the roux.
I usually use this sauce in a vegetarian enchilada casserole. To make my recipe you will need the sauce as indicated above, 1 can refried beans, up to one pound cubed sharp cheddar cheese, 2 cups chopped onions and corn tortillas.
Spread 1/2 cup sauce in the bottom of a greased 9x13 inch baking dish. Layer with corn tortillas, add 1 cup chopped onions, half the cheese, dot with half the can of refried beans, and 1/3 of the sauce. Layer more tortillas, rest of cheese, onions, refried beans and 1/3 sauce. Finally cover with more tortillas and the rest of the sauce. Bake at 350 degrees F for about 40 minutes or until hot and bubbly. These are a stacked tortilla dish, not a rolled enchilada. You can add heat to this dish by using a hot chili powder. I usually use 1 T. med chili powder and 1 T. hot chili powder. This is a very filling and delicious meal.
3 T. olive oil
3 T. butter
4 T. corn flour
Blend oil and butter in med sauce pan over low heat. Stir in flour.
Add:
2 1/2 cups tomato sauce
1 1/2 cups water
1 small onion, chopped
1 T. cumin
1 t. coriander
1 t. cinnamon
2 T. chili powder
1 T. honey or syrup
Blend thoroughly and remove from heat. That's it, it is ready to use.
I can my own thick tomato juice and substitute one quart of thick tomato juice for the tomato sauce and water. I also substitute whole wheat flour for the corn flour in the roux.
I usually use this sauce in a vegetarian enchilada casserole. To make my recipe you will need the sauce as indicated above, 1 can refried beans, up to one pound cubed sharp cheddar cheese, 2 cups chopped onions and corn tortillas.
Spread 1/2 cup sauce in the bottom of a greased 9x13 inch baking dish. Layer with corn tortillas, add 1 cup chopped onions, half the cheese, dot with half the can of refried beans, and 1/3 of the sauce. Layer more tortillas, rest of cheese, onions, refried beans and 1/3 sauce. Finally cover with more tortillas and the rest of the sauce. Bake at 350 degrees F for about 40 minutes or until hot and bubbly. These are a stacked tortilla dish, not a rolled enchilada. You can add heat to this dish by using a hot chili powder. I usually use 1 T. med chili powder and 1 T. hot chili powder. This is a very filling and delicious meal.