Jain Enchilada Sauce Recipe

Method for enchilada gravy.

Jain enchilada sauce recipe. Stir in tomatoes chili powder oregano cumin garlic powder onion powder brown sugar and 1 cup water. Heat oil in a non stick pan. Add the chicken broth tomato sauce chipotle chiles hot chili powder cumin and salt and pepper to taste.

Once they are cooked add the boiled and crushed tomato puree and red capsicum. Jain mexican enchilada assembly. Add more salt if necessary i usually add another pinch or two.

One must pre heat the pan and add some olive oil. Go forth and make enchiladas. Store in an airtight container in the refrigerator for up to two weeks.

Sauté until golden about 1 minute. Heat the oil in a large saucepan over medium heat. Jain stacked mexican bake dish.

Mix together and then stir in the water. If the gravy is too thick add a little water to it. Add onion oregano chili powder basil ground black pepper salt cumin parsley salsa and tomato sauce.

Add chilli flakes dried oregano and salt and mix well. Season to taste with salt. Gradually stir in tomato sauce water cumin garlic powder and onion salt into the flour and chili powder until smooth and continue cooking over medium heat approximately 10 minutes or until thickened slightly.