I’ve adapted this recipe a bit, and it’s perfect. This recipe makes a little over 3 cups of sauce. For a large pan of enchiladas, I like to double the recipe and serve any extra sauce in a gravy boat for people who like their enchiladas extra saucy.
I found that a single recipe was plenty for the black bean enchiladas, but you’re welcome to double it if you like. The recipe below is the equivalent of about a 28oz can, or two of the small cans.
*Note: when I buy a can of chipotle chiles in adobo sauce. I use what I need for a recipe then freeze individual chiles on a plate covered with waxed paper for about 20 minutes or till set. Then, I transfer the chiles to a freezer zip-top bag to store. They will keep well this way for about 3 months. For other recipes that use the chiles, try these or these.
Servings: Makes about 3 1/4 cups sauce
INGREDIENTS
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1 Tbsp chili powder
- ½-1 canned chipotle chili (packed in adobo), rinsed and minced
- ½tsp cumin
- ¼tsp garlic powder
- ¼tsp onion powder
- 1 tsp salt
- 1 (8oz) can tomato sauce
- 2c water
INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.
Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3¼c sauce.
Source: Adapted from One Lovely Life
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