Mexican Enchilada Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon chili powder
- 3 tablespoon flour
- 1 teaspoon cocoa powder
- 1 clove garlic
- 1 teaspoon oregano
- 3 cups vegetable stock
- 1 packet tomato (s), happened
- 1 pinch (s) salt
- 1 pinch (s) clove pepper
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients. Mix well with a little broth so that it forms a kind of porridge.
- Heat the rest of the broth in the pot and when it boils add the porridge. Cook on medium, stirring constantly, until it thickens. Add the strained tomatoes.
- Use the finished sauce like this:
- Fill four tortillas as you like and don`t forget the creme fraiche.
- Put the tortillas in an ovenproof dish and pour the sauce over them. Now decorate with cheese and maybe with onions or olives.
- Bake at 180 ° C for 15-20 minutes.
- The perfect enchiladas are ready.
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