Enchilada Sauce

Jackie asked for a recipe for Enchilada Sauce, so here goes! I saw this on Everyday Food-A Martha Stewart spinoff.

Enchilada Sauce
1-2 T Olive Oil
1/4 c A.P. flour
1 can chicken broth (2 cups)
1 can chipotle peppers, chopped
(she said to chop them on waxed paper, as they will stain your cutting board)
1 T Adobo
1 1/2 T chili powder
Salt and Pepper (dash of each or to taste)
3/4 cup water
Wisk flour into heated oil. Add all the rest of ingredients after it is a light brown (like making a gravy). Simmer for 10 minutes.
(*you may double this and it freezes well for up to two months)




MEAT FOR FILLING:

1 small onion finely chopped
2 cloves garlic minced
3/4 pound ground beef (turkey or chicken will work)
salt and pepper (pinch of each)
Cook over med heat for 8-10 minutes

Heat flour tortillas, and place about 1/4 cup of mixture in each along with 2 T shredded cheese. Place a couple of tablespoons of sauce in bottom of pan and after rolling tortillas, place them seam side down. Use remaining sauce to pour over tortillas in pan.
Bake in 400 degree oven for 15-20 minutes. Top with a little more cheese. (Yield 4-6)



E N J O Y!!!!!!!!!!!!