top of page
  • _

Enchilada Sauce



2 T. chili powder

1 1/2 t. olive oil

1 c. chicken broth

1 t. garlic salt

1/2 T. cornstarch

1 c. water

1 c. tomato sauce

In a medium heated sauce pot, brown chili powder in olive oil, stirring constantly to prevent browning. Add the chicken broth and bring to a boil. Dissolve the garlic and cornstarch in the water. Stir the water mixture with the broth mixture stirring constantly to prevent lumps. Add tomato sauce. Serve immediately, refrigerate or freeze.



9 views0 comments

Kommentit


bottom of page