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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe came out of an OLD Betty Crocker cookbook. I think it's quick and flavorful. It can be used with any enchilida filling but I grew up eating it with cheese enchilidas. Just fill the tortillas with your favorite filling, cover with the sauce, sprinkle with cheese and bake. I have also made cheater enchilidas by topping frozen taquitos with this sauce and adding cheese and baking. Yummy! Ingredients:
2 tablespoons diced onions |
2 garlic cloves, minced |
2 tablespoons oil |
1 tablespoon flour |
2 teaspoons chili powder |
1 (14 ounce) can diced tomatoes, drained (reserve juice) |
1 teaspoon salt |
1/4 teaspoon tabasco sauce |
1/2 cup reserved tomato juice |
Directions:
1. Brown onion and garlic in oil.
2. Add flour to make paste.
3. Add in remaining ingredients except tomato juice. Stir to blend.
4. Add in reserved tomato juice to make the sauce the consistency you prefer. Simmer 10 minutes and pour over the enchilidas of your choice.
5. Sprinkle with cheese and bake.
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