Chunky enchilada sauce
Chunky Enchilada Sauce recipe
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Use this sauce to make bean or vegetable enchiladas. Use as a topping for Mexican-style rice or potato dishes.
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1/4 cup water
- One 28-ounce can crushed tomatoes
- One 4-ounce can chopped green chilies
- 3 Tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1-1/2 cups water
- 1 Tablespoon soy sauce
- 3 Tablespoons cornstarch
Place the onion, garlic, and water in a large saucepan. Cook, stirring, for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water. Add to the sauce while stirring. Cook, stirring, until thickened.
Makes:about 6 cups. Preparation Time:15 minutes. Cooking Time:30 minutes.
Reference: Chunky enchilada sauce
Recipe type: xarchivex
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