This recipe for enchilada sauce is pretty tasty and easy to make, too. Pour it over whatever meat-stuffed tortillas you like, top with shredded cheese and you’re done! Oh, you should bake them before you eat them… :o)
Bring 4 cups water to a boil. While water is coming to a boil, whisk together 2/3 cup cold water and a scant 2/3 cup flour until smooth.
Whisk in
1/2 cup chili powder (I use a combo of regular and hot chili powder)
2 tsp ground cumin
4 tsp garlic powder
1 1/2 tsp salt
1/8 tsp cinnamon
1 tsp sugar
Boil and whisk for 3 minutes.
Stir water/flour mixture and slowly pour into boiling mixture. Whisk well to eliminate any lumps. Continue to boil and whisk for 1 minute.
Roll either flour or corn tortillas with the meat of your choice (shredded beef, chicken or pork or ground beef). Place into glass baking dish with a little sauce on the bottom. (I forgot this step in the picture… oops!)
Top tortillas with the enchilada sauce. Sprinkle with shredded cheese.
Bake at 375 until cheese melts and enchiladas are heated through.
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