I made some enchiladas the other day using this homemade enchilada sauce and
served them up with some Authentic Mexican Rice.
I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor.
Much better than canned.
It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the
ground red pepper and thought it turned out with the perfect amount of heat.
If your using regular chili powder I would definitely add some red pepper,
but use a little less if you don't like things spicy.
Linked with Sunflower Supper Club: Weekend Potluck
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Easy Homemade Enchilada Sauce
1/4 cup flour
1/4 cup chili powder
6 tbsp vegetable oil
1 cup minced onion
4 garlic cloves, minced
15 oz can tomato sauce
2 tsp cumin
1 1/4 tsp salt
1 tsp dried oregano
1/4 tsp red pepper
Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook 3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.