When we visit the Taco House in Okoboji, Iowa, funny thing… we HAVE to get their enchiladas. They are corn tortillas filled with beef, topped with red enchilada sauce and baked with an ooey gooey cheese topping.
YUMMY in my TUMMY!
I set out to find a sauce that could come close. I did a little Pinterest search, and started reading. When I happened upon this recipe from Gimme Some Oven I knew I had to try it. Her recipes are always fantastic!
This one did not disappoint. It was the BEST sauce I have ever had. My family agreed. I will NEVER buy the canned stuff ever again. Totally easy, and totally fabulous!
That night I made SHREDDED BEEF ENCHILADAS with it, best thing, the meat had been cooking itself away in my crock pot all day! Bonus.
- 2 Tablespoon vegetable oil
- 2 Tablespoon all-purpose or gluten-free flour
- 4 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 tespoon oregano
- 2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes or until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
Amount Per Serving: Calories: 974 Total Fat: 67g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 49g Cholesterol: 254mg Sodium: 2841mg Carbohydrates: 26g Fiber: 12g Sugar: 4g Protein: 71g
LOVE MEXICAN?? I do, too!
Click HERE for all of my Mexican Recipes