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Red Chile Sauce - Enchilada Style
4 tb Canola oil
2 tb Flour
3/4 c Mild New Mexico
1/2 ts Cayenne
4 c Chicken stock
3 Garlic clove(s), crushed
1 ts Dried oregano
4 oz Mexican-style tomato sauce
1/2 ts Salt substitute
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.