I wanted a simple and easy Enchilada sauce. This is it. All the ingredients found in my cupboard, with a 20 minute cook time.<\/p>\n
Simple Enchilada Sauce<\/p>\n
3 Tablespoons oil
\n1 tablespoon flour (or low carb baking mix, just to thicken)
\n3 tablespoons, plus 2 teaspoons chili powder
\n1 1\/3 teaspoons ground cumin
\n10 ounce tube tomato paste
\n1 teaspoon dry oregano
\n2 1\/2 cups chicken stock
\nSalt to taste<\/p>\n
In a saucepan, heat the oil. Add flour (or low carb mix) and stir in well. Cook for about 1 minute. Add the chili powder and cumin and cook for another minute. Add in the tomato paste, oregano and cook for 30 seconds. Add in the chicken stock and bring to a boil. Once at the boiling point, reduce heat down to low and cook for about 15 minutes. This will reduce and thicken. Stir often (I use a whisk). Salt to taste. Either use immediately, or refrigerate for up to a week. This also freezes well.<\/p>\n","protected":false},"excerpt":{"rendered":"
I wanted a simple and easy Enchilada sauce. This is it. All the ingredients found in my cupboard, with a 20 minute cook time. Continue reading