Ingredients Edit

Directions Edit

  1. In a skillet, brown the flour a little.
  2. Place oil in another saucepan and saute the onion until transparent.
  3. Add the garlic and saute for 1 minute.
  4. Add flour to mixture and stir well for 1 minute.
  5. Add the cayenne chile powder and cook, stirring for 2 minutes.
  6. Add water plus extra water to thin if necessary.
  7. Puree the tomatoes with the salt.
  8. Add the tomato mixture or tomato sauce, if desired.
  9. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas.
  10. Will keep in refrigerator for 1 week or may be frozen.
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