Friday, November 12, 2010

Enchilada Sauce

I realized as I got ready to make my Chicken Tortilla Soup tonight that I didn't buy enough enchilada sauce to put in it for a double batch. Not able to get a hold of my husband to see if he could pick me up another can, I had to improvise.

I found a recipe online and tweaked it to suit what I had in the cupboard.

¼ c vegetable oil
1 pkg chili seasoning
1 pkg fajita seasoning
2 T flour

I combined these to create a wet roux, which I stirred constantly over a medium-high flame. I added:

1 14oz can tomato sauce
3 c water (I would use less if you're actually using this for enchiladas)
½ tsp Chili powder
½ tsp Garlic powder
¼ tsp Seasoned salt
1 T vinegar
½ tsp Cumin
½ tsp Coriander
¼ tsp Cayenne pepper
Dashes of Tabasco or Cholula to taste

Cook over medium heat and season to taste.

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