It’s that time of year again, where you need to take a long hard look at yourself and ask…….. Do you have the X-factor?
I know, I know, it’s wrong for me to be this excited about a reality TV show, but it has a double meaning for me as it also means……….IT’S ALMOST CHRISTMAS!!!
Hi LannyLee,
This is in regards to the Enchilada Sauce for Pastor Ryan’s Mexican Lasagna. I found 2 of several recipes for it on allrecipes.com if you can’t find it in your stores. By the way you can use regular flour if you don’t have self-rising. They don’t say how much a serving is but the bottles or cans of sauce are usually 14oz. Hope this helps!
Ten Minute Enchilada Sauce with a 5 star rating from Allrecipes.com 6 servings
* 1/4 cup vegetable oil
* 2 tablespoons self-rising flour
* 1/4 cup New Mexico or California chili powder
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups water
* 1/4 teaspoon ground cumin
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion salt
* salt to taste
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DIRECTIONS
1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Red Enchilada Sauce 8 Servings
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 teaspoon minced onion
* 1/2 teaspoon dried oregano
* 2 1/2 teaspoons chili powder
* 1/2 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 teaspoon dried parsley
* 1/4 cup salsa
* 1 (6 ounce) can tomato sauce
* 1 1/2 cups water
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DIRECTIONS
1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Comment by Liz — August 17, 2008 @ 7:05 pm |