“It may be easier to open a can, but it is nice to have your own recipe because the flavors can vary so from brand to brand and it can make such a huge difference in how your recipe comes out. I’ve opened up many a can and threw it out because I didn’t like the taste. This way, you can also vary the amount of heat.” – Calla Ferre
“In the very first version of this cookbook, when I was preparing it for my move into my very first apartment, I made a little mistake in this recipe. Well, maybe not so little. The original recipe called for 3 Teaspoons of Chili Powder. I happened to know that 3 Teaspoons equals 1 Tablespoon, and it is easier to measure once than 3 separate times, so I converted it to Tablespoons. Except I accidentally wrote it down as 3 Tablespoons. Yikes! I had to call everybody I had made copies for and let them know, or else they would have had quite a surprise when they took a bite of their enchiladas! Oooops!” – April Ferre
Enchilada Sauce
Ingredients
- 1 Tablespoon Oil
- 3 Tablespoons Flour
- 1 Teaspoon Oregano
- 1 Teaspoon Salt
- 2 Teaspoons Ground Cumin
- 1 Tablespoon Chili Powder
- 2 Cloves Garlic Crushed
- 1 8-Ounce Can Tomato Sauce
- 2 Cans Water
- 1 Teaspoon Cider Vinegar
Instructions
- Stir together flour and spices. Add tomato sauce, water, oil and vinegar. Simmer 45 minutes.
Recipe – LeAnne Grube – Monterey Bay Dental Hygiene Component Cookbook, 1982
