lynn's enchiladas with homemade sauce

How To Make lynn's enchiladas with homemade sauce

• 
  1

  Remove the stem and seeds from the dried peppers. Tear the peppers into pcs. and place in a bowl and cover with water. Micro for 7 min. then allow to sit for another 15 min or until your ready to use.
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  2

  You can use either beef or chicken stock, I prefer chicken stock, but I did use beef this time. Heat your stock before using. NOTE: Homemade stock adds more flavor than canned or boxed.
• 3

  Remove peppers from water and place in a food processor. Add about 1 1/2 c of broth and puree. You can run your pepper mix through a strainer to remove any pepper skin if need be.
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  4

  Add oil to a skillet and heat to med-med/high. Add the same amount of corn flour as you did oil. Mix and let "cook" for about 5 min. It should be like a paste, same as if you were making gravy. Add the pepper mix in and stir to combine, then slowly add the rest of your stock and stir to combine and remove all lumps.
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  5

  Reduce heat and simmer, add cumin, granulated garlic, granulated onion and salt. NOTE: To me the cumin is what really takes this to the flavor I'm looking for, but if you are not that crazy about cumin, start with a lesser amount. Simmer on low for about 15 min. Taste and re-season to your liking. Allow to simmer another 10 min or so. Keep stirring occasionally, if sauce is too thick, add a little more stock or water.
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  6

  Once enchiladas are prepared, heat in 450° oven for about 10-15 min or until cheese is melted. We like to serve ours with pico de gallo.
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