Enchilada sauce

Enchilada sauce is served over beef, chicken or spinach enchiladas. There a number of different recipes. Beef broth can be added in place of water, and a few ounces of tomato sauce will diminish the heat. Alternatively, a little salsa can be added to spice it up.

Red enchilada sauce

• 2 tablespoons shortening
• 3 tablespoons flour
• 2 tablespoons red Chile powder
• 1 teaspoon of cumin
• 1 teaspoon garlic powder
• 2 c. water
• salt to taste(about 1/2 teaspoon)

Cooking directions

• Heat shortening and flour.
• Gradually add remaining ingredients.
• Stir constantly until well blended. Cook 2 or 3 more minutes.

Green enchilada sauce

Ingredients

• 1 cup chopped green chili peppers (or 8-12 canned jalapeno peppers)
• 1 med. size diced onion
• 1 teaspoon ground oregano
• 1 teaspoon ground cominos, cumin
• 1/2 teaspoon pure garlic powder
• 1 teaspoon salt
• 3 cup tomato juice

Cooking directions

• Saute the onions with spices and chilies until soft.
• Add tomato juice, and simmer 15 minutes.
• Pour into a blender and blend until smooth.
• When cooling in a refrigerator do not cover.