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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is just the recipe for the sauce, but if you want to make the whole enchilada there are a few steps at the end. Ingredients:
2 t. butter |
2 t. flour |
2 t. olive oil |
2 c. water |
1/2 t. cumin |
1/2 t. unsweetened cocoa powder |
1/2 t. brown sugar |
1 8 oz. can tomato sauce |
1/2 t. garlic powder |
2 t. chili powder (part of this was chipotle chili powder) |
1/8 t. cinnamon |
Directions:
1. In a small bowl mix together chili powder, cumin, flour, and cocoa powder. Heat butter and oil in a medium saucepan over medium heat.
2. Add flour mix and cook and stir for about a minute. Then whisk in 2 cups of water and tomato sauce, ensuring there are no lumps.
3. Add garlic powder, salt, brown sugar and cinnamon and cook, stirring continually, until thickened. Taste and correct seasonings as desired.
4. To make the whole enchilada just dip the tortillas in the sauce, fill with cheese and put into baking dish. Do this until the baking dish is filled. Once filled, put on some extra sauce, and sprinkle a little cheese and olives ontop. You can also drop in any meat in there too.
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