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Receta Easy Enchilada Sauce
by Bill Harris

I had hoped to be ahead of the game and get some south of the border recipes on the blog before Cinco de Mayo, but unfortunately life got in the way. But hey, Mexican food is good any time, right? So I’m celebrating Seis de Mayo with this delicious enchilada sauce.You won’t believe how easy this versatile sauce is.

I know that tacos are the big thing these days and all my favorite Mexican restaurants feature them, but for some reason enchiladas always call my name. Give me some smoked chicken and onions, wrapped in corn tortillas, and smothered in enchilada sauce and cheese and I’m a happy guy.

This post is the first of a three part series featuring a delicious Mexican meal. I know you can buy canned enchilada sauce as a time saver, but seriously, this recipe is so easy that there is no reason not to make it. I really like the versatility of this sauce as well. Not only does it make delicious enchiladas, but it’s great in tortilla soup, huevos rancheros, chili, or a crock-pot pork butt.

This recipe makes about five cups of sauce, so you’ll have plenty for multiple dishes. It will keep in a air tight container in the refrigerator for a couple of weeks.

Easy Enchilada Sauce

Ingredients

1. Heat vegetable oil in a medium sauce pan over medium heat. Add flour and whisk to combine. Cook for 1 minute.

2. Add tomatoes, chicken stock, and tomato paste. Whisk until tomato paste is incorporated. Add remaining ingredients and continuing to whisk until well combined.

3. Simmer for 15 minutes. Remove from heat. If sauce is too thick, add additional chicken stock to achieve the desired consistency. 2.2

http://www.southernboydishes.com/2014/05/06/easy-enchilada-sauce/