Great enchilada sauce recipe. SO much easier and better than what you’d buy, with ingredients I already have on hand. Since my family likes anything in the Tex-Mex family, I have large containers (cheaper as well) of chili powder and cumin. I also buy cumin seed to use when I make chili and some other Tex-Mex dishes for that extra bite of flavor.
- 2 cups chicken broth
- 4 T chili powder
- 2 T cumin powder
- 1 tsp. garlic powder
- pinch cinnamon
- 1/4 t. sugar
While bringing to boil, mix:
5 T cold water with 2 T flour
Slowly pour flour/water mixture into boiling mixture. Whisk for 1 minute.
Remove from heat.
Put a little of the mixture in your cooked meat mixture (which you should have already done, since this takes such a short time. Use ground beef mixed with cumin/chili powder, or shredded chicken or pork, whichever you have).
Put a little in the bottom of your 8×8 inch dish. Or bigger, if you eat more than we do.
Prepare enchiladas by putting meat in warmed shells. Place in dish.
Pour rest of sauce over rolled enchiladas.
Top with shredded cheese.
Bake at 375 for 10 minutes, or until cheese is bubbly.