Red chile sauce - enchilada style

4 cups

Ingredients

Quantity Ingredient
4 tablespoons Canola oil
2 tablespoons Flour
¾ cup Mild New Mexico
Chile powder
½ teaspoon Cayenne
4 cups Chicken stock
3 Garlic clove(s), crushed
1 teaspoon Dried oregano
4 ounces Mexican-style tomato sauce
½ teaspoon Salt substitute

Directions

Heat a Dutch oven or stew pot until a drop of water sizzles away. Add canola oil and flour and stir to make a light roux. Add remaining ingredients and bring to a low boil. Reduce to a simmer and cook for 20 min, stirring occasionally. Remove from heat and let cool to room temperature.

Refrigerate for immediate use or store in the freezer.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 55

Submitted By DIANE LAZARUS On 11-27-95

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