Enchilada gravy

June 12, 2013 

Enchilada gravy

Prep time: 5 minutes

Cook time: 20 minutes

Makes enough for 24 enchiladas

Sandra Schirmer of Citrus Heights lost a favorite enchilada gravy recipe in a move. She was hoping someone could help.

Carol Walker of Ceres and her sister always use this recipe when making enchiladas. Maybe this will be a match for Schirmer.

Ingredients:

½ cup shortening or oil

½ cup flour

1 (6-ounce) can tomato paste

8 cups water

¼ cup chili powder

2 teaspoons salt

½ teaspoon garlic powder

Instructions:

If using shortening, melt it in a skillet and mix with flour to make a smooth paste or mix the oil and flour together to make a smooth paste. Add tomato paste and blend into the shortening or oil paste.

Blend in 8 cups of water, 1 cup at a time, mixing well. Add chili powder, salt and garlic powder. Cook over medium heat until smooth, then simmer on low heat until ready to make enchiladas.

Per serving: 57 calories; 1 gram protein; 4 grams carbohydrates; 4 grams fat (1 saturated, 2 monounsaturated, 1 polyunsaturated); 0 milligrams cholesterol; 220 milligrams sodium; 0 grams fiber; 66 percent calories from fat.

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