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  • Chunky enchilada sauce

Chunky enchilada sauce

Posted on Dec 13th, 2018
by Matthew
Categories:
  • Recipes

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.

By thesmartcookiecook.com
A recipe of Chunky enchilada sauce. Read more below.
Chunky enchilada sauce, recipe Rating: 4.4
Number of votes:88

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.

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Reference: Chunky enchilada sauce

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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