Monday, December 6, 2010

Enchilada Sauce

This sauce might not be authentic, but it beats the heck out of the canned stuff in our local grocery.


   3 cups chicken broth
   4 Tbs. Chile Powder
   1 tsp. ground cumin
   2 tsp. garlic powder
   3/4 tsp. salt
   1 pinch ground cinnamon
   a little less than 1/2 tsp. sugar
   3 Tablespoons plus 1/4 tsp. white flour
   3 Tablespoons vegetable oil
   1 small can tomato paste
   1 hershy kiss, mini bar or some chocolate chips of the same volume

First make a roux. In a 2 quart sauce pan add the oil over medium high heat.
When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly.
You want to see a little bubble going on. Then add the chile powder
and whisk in till fully mixed.

Slowly pour in the 3 cups chicken broth.
Turn the heat up to medium again and stir till fully mixed.

Add the tomato paste, cumin, garlic powder, salt, cinnamon and sugar
(the sugar is a little secret to eliminate any bitter taste from the chile powder).
Bring to a boil as you continue to stir.

reduce heat and add the chocolate, stir and cook for 3 to 5 minutes.

Now make your favorite enchilada filling, mine is chicken and cheese.
1 cup salsa, 1 brick cream cheese, 2 chicken breasts cooked and shredded and about 1 cup pepper jack cheese shredded. combine in saucepan over low heat until cheese is melted.

coat the bottom of the casserole dish with some of your enchilada sauce.
Roll the tortillas with the filling and lay them in the sauce
Then cover the entire dish with the rest of the sauce and shredded cheese.
Bake 350 for abut 30 minutes.
Garnish with your favorite toppings such as lettuce, tomatoes, or sour cream. 

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