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Prep 10 mins
Cook 40 mins
I remembered this recipe from a eatery I worked at for years. Its the best enchilada sauce I ever had. This makes 6 gallons. I can up what I don't use right away.
- Put ketchup and water and all other items in a large pot, except the 2 quarts of water and cornstarch.
- Bring to a rolling boil and boil for 5 minute.
- Whisk the cornstarch and water together and add while stirring. It will thicken up in a minute or 2.
- Thats it, ENJOY !