Enchilada Sauce (LID)

This is an easy enchilada sauce that can be used on LID.  You can roll a variety of filling in LID-friendly corn tortillas and top them with this sauce and bake. There are so many possibilities. The leftovers from Southwest Chicken makes a wonderful filling for enchiladas.

Many commercial chili powders contain salt. As always, read labels. I use chili powder from Penzey’s.

Enchilada Sauce

3 tablespoon canola oil
3 tablespoons flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
3/4 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt), or to taste
2 cups water
1 8 ounce can no salt added tomato sauce

Heat the 3 tablespoons of canola oil in a saucepan over medium heat. Add the flour and chili powder and whisk to form a paste. Mix in the cumin, garlic powder, and non-iodized salt. Gradually whisk in the 2 cups of water. Let the mixture come to a boil, whisking often. It will thicken slightly. Add the can of tomato sauce and check for seasonings. Reduce the heat to low and keep the enchilada sauce warm until ready for use.

Advertisements

1 Comment (+add yours?)

  1. Trackback: Southwest Chicken (Crockpot Freezer Meal for LID) | On a Butterfly's Wings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: