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.
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
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.