Ok if you are a true Hispanic you might say what is this? I, people am the whitest Hispanic there is so this is what you got coming at you but if I do say so myself it’s pretty damn good. I hope my aunts don’t read this, if they do I’m sure I’ll be getting a call saying seriously! Anyway, onward!
If you were wondering what to do with that homemade tomato sauce that you just canned, bust it out yo because this recipe calls for it. As usual get everything you need ready before you start. One thing my husband has taught me is get everything measure out in bowls and everything you need out on the counter before you even attempt to start cooking.
¼ cup vegetable oil
2 tablespoons all purpose flour
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 8oz tomato sauce
1 ½ cups chicken broth
¼ salt or to taste
Let’s do this:
We are going to heat the oil in a large skillet on medium heat.
Whisk in flour, chili powder and cayenne pepper and reduce heat. Continue to whisk until it turns lightly brown.
Gradually stir in tomato sauce and chicken broth and salt to taste.
Continue to simmer for about 5 maybe 10 minutes until slightly thickened.
When it comes to making enchiladas, I heat up some vegetable oil in a pan and dip my corn tortillas until slightly toasted. Then I dip my tortillas in the pan with the enchilada sauce then I put my cheese and roll those little suckers up. Slightly toasting the tortillas in oil helps give it a tiny crunch rather then a soggy taste. Then I top with more cheese and olives and bake on 325 for about 15 maybe 20 minutes.
Happy enchilada making!