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Makes 6 generous servings.
Several times my bookkeeper, Melinda, mentioned that she made enchilada sauce the night before. Each time she said it I thought, “why would anyone do that when you can open a can of it?” Knowing that I like to cook she mentioned it again and this time told me how to do it. It was so easy that I thought I would give it a try. What a difference. It is so simple and oh so delicious. Surprise your family tonight with a big batch of enchiladas - they’ll love you for it.
1/2 cup flour
chili powder to taste
garlic powder, onion powder, cumin, and salt to taste
pinch of sugar
Pkg. flour or corn tortillas
cooked ground beef or chicken
Cheddar or Mexican blend cheese - shredded
In a large skillet, warm up some oil. A good amount, but not too much. If you’re using a 10” skillet, fill it up about ½ inch or so depending on how much sauce you want.
Take a small amount of flour (about a half cup or so and add chili powder and additional seasonings to taste). I use lots of chili powder, lots of garlic and onion powder, some cumin and a little salt. I also put in a pinch of sugar, but just a pinch.
Mix the flour and seasonings and add it to the oil, making a paste. Then add cold water until you get it to the consistency you want.
Once your sauce is done, take flour or corn tortillas and warm them up. Put a bit of sauce in each one and fill with either ground beef or chicken. If you like onions, you can add them too. Pour extra sauce over enchiladas and sprinkle with Cheddar or a Mexican blend cheese.
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