A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dry Enchilada Sauce Mix
- add review
- #67701
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup cornstarch
1 envelope (6 ounce size) medium hot dry chili powder
1 teaspoon garlic powder
1 1/2 tablespoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 tablespoon paprika
directions
Mix together and store in airtight container Mix all dry ingredients together.
To prepare: Add mix to 1 quart of cold water in saucepan. Cook over medium heat, stirring constantly until simmering and thick. Use over enchiladas or to season grain dishes.
SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of the dry mix to one quart of cold water to make sauce.
added by
Bugmom47
nutrition data
68 calories, 2 grams fat, 13 grams carbohydrates, 2 grams protein per tablespoon.
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reviews & comments
WAY too much salt and an extreme amount of chili powder!!! I'm not sure if just reducing the amounts will fix this recipe. It is awful. Try a different recipe.