2 or 3 cloves of garlic, minced
1/2 onion chopped
3 T flour
1 T chili powder
1/2 t paprika
1/4 t ground cumin
1/2 t oregano
dried thyme
black pepper
3 1/2 c chicken broth (or veggie or beef...whatever works best for your enchiladas)
1 t honey
1 t fresh lime juice
1 t salt
In a large pan, saute onion and garlic with a few tablespoons of olive oil until tender. Add flour and dry herbs and spices and cook over medium heat until golden brown. Add remaining ingredients and whisk to combine. Bring to a boil, reduce heat to low, and simmer for 45 minutes, stirring frequently to prevent scorching.
Pour over your favorite enchiladas! Enjoy! It's SOOOOOO good!
Catching Up, Month by Month: November 2012
10 years ago
2 comments:
Hey! Thanks so much for this! I am always looking for home made tex-mex recipes with easy to find ingredients!
When you say pour over your enchiladas, do you then bake it, or are the enchilada insides already cooked through?
Pour then bake! I also use it in a really yummy casserole that I'll post this week. Enjoy!
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