Maybe it’s too obvious, but I SO love all kinds of nachos. My life was one big nacho party last week – no complaints whatsoever. 🏆🏆🏆🏆🏆 <– how much I like these nachos. So go on, make some cheese enchiladas tonight for dinner.You’ll be glad you did! Looking For Another Recipe? Try Our Search Below.Today’s nacho platter brought to you by homemade enchilada sauce simmered up with a lentil and grain mixture + easy, real food, homemade three cheese sauce that will give our long-standing frenemy Velveeta a run for its money. All you have to do is peel the skin off and throw it away.Īs you can see, this enchilada sauce recipe is very quick to make.
This is normal and in fact the longer the sauce sits the thicker this skin becomes. You will notice that as this sauce sits it will form a “skin” on the surface. Turn off the heat, this enchilada sauce recipe is done. Once boiling, stir and cook for 3 to 5 minutes. Turn the heat up to medium again and stir till fully mixed.Īdd the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Then add the chile powder and whisk in till fully mixed. You want to see a little bubble going on. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. When the oil is hot, lower the heat to low and add the flour. In a 2 quart sauce pan add the oil over medium high heat.
You will see how easy it really is to make homemade enchilada sauce.
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