Chunky enchilada sauce

Chunky Enchilada Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Use this sauce to make bean or vegetable enchiladas. Use as a topping for Mexican-style rice or potato dishes.
- Ingredients:
- 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
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 17 times, 1 visits today)