It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Enchilada Gravy Sauce
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A thick roux spiced with cumin and chili powder turns this enchilada sauce up a few notches. Use in any recipe calling for enchilada sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 1/2 tablespoon salt
1/4 teaspoon black pepper
2 quarts water
directions
Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn.
Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes.
Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with chili con carne and grated cheese. You can assemble them ahead of time and freeze them for future use. To serve, thaw them in the refrigerator, then heat in a conventional oven or the microwave.
Recipe Source: "Los Barrios Family Cookbook" by Diana Barrios Trevino
added by
bellaboo
nutrition data
124 calories, 9 grams fat, 9 grams carbohydrates, 1 grams protein per 1/2 cup.
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