Oil- Free Enchilada Sauce
By: Gina Marie Barone
Published: Thursday, March 24, 2011 - 5:58pm

Ingredients




3 tablespoons All Purpose Flour
1 tablespoon Chili Powder
1/2 teaspoon Paprika
1/4 teaspoon Ground Cumin
1/2 teaspoon Ground Oregano
Pinch Dried Thyme
Pinch Black Pepper
1/4 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
3 1/2 cups Low Salt Chicken Broth, or Vegetable Broth
1 tablespoon Fresh Cilantro, chopped
1 teaspoon Agave Nectar or Honey
1 tablespoon Fresh Lime Juice
1 teaspoon Kosher Salt

Preparation

1 In a large saute pan, combine flour with dry herbs and spices and toast over medium heat until golden and fragrant. 2 Do Not Walk Away, This Will Burn! 3 Add remaining ingredients and whisk to combine. 4 Bring to a slow boil, reduce heat to a very slow simmer. 5 Stirring frequently to prevent scorching. 6 Simmer until thickened, about 45 minutes. 7 Taste and ladle over your favorite recipe

About


This recipe is very unique. So delicious, you won't miss the oil one bit! Very satisfying. When you make your enchiladas, dip the corn tortillas in warm water before stuffing. They become plyable. No frying necessary! Then bake in a preheated 350 degree oven for 15 minutes.
I must give credit to Scott Uehlein the chef at The Canyon Ranch in Tucson for this wonderful recipe.
Look for the Canyon Ranch Cooks cookbook. My new favorite!