Mexican Enchilada Sauce

READY IN: 15mins
SERVES: 3-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Combine all dry ingredients in a small bowl.
  • Stirring constantly, slowly add enough of the water to make a thin paste.
  • Pour into pan and add rest of water.
  • Cook over medium heat, stirring constantly, until mixture thickens.
  • Stir in tomato sauce.
  • Use in your favorite enchilada recipe.
  • The amounts on the ingredients are very flexible.
  • For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
  • Experiment to suit your taste, but don't leave out the cocoa.
  • For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
  • cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
  • Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.