Help - Search - Members - Calendar
Full Version: Authentic Enchilada Sauce And Enchilada Recipe
Glycemic Index Forum / Sugar Busters Forum > Main > Recipes > Main Dishes
This recipe is from a dear friend and her mom was born in Mexico and laughs at the harsh red sauce served in restuarants here. Out of a can.

Enchilad sauce

3 T. canola oil in saucepan heated
add 1 T. chili powder
1 t. ground cumin
dash of salt.
Stir this over medium heat until it turns a brown color
Then add 3 T. of WW flour and stir to blend.

Whisk in beef or chicken stock and 1/2 to 1 cup tomato sauce until it thickens.
Remember flour takes longer to thicken that corn starch so be patient. If you want it
thicker just mix some WW flour with stock in a jar and pour in slowly until you reach the
desired thickness.

Chicken enchilada's

Roll chopped chicken, cheddar, spinach and tomato into a whole wheat tortilla with a few tablespoons of sauce.
After the roll up put on a plate and cover tortilla with sauce and a little cheese and bake for 6 to 8 minutes at 400 degrees or if you
use a microwave nuke until hot.
Great with left over shredded beef also or sauteed ground round. enjoy very good and filling. Use lots of fresh spinach.
Yum! rolleyes.gif
Yum! How much chicken stock do you use?
QUOTE (molly @ Jan 26 2007, 07:12 AM) *
Yum! How much chicken stock do you use?

HI Molly
I just add the stock until it is as thick as I want it. Usually 2 1/2 to 3 cups.
I made this last night in fact. I hope you enjoy it. Dona
I love all of your recipes too!
This is a "lo-fi" version of our main content. To view the full version with more information, formatting and images, please click here.
Invision Power Board © 2001-2018 Invision Power Services, Inc.