Chunky Enchilada Sauceenchiladas 1.00 onion; chopped 2.00 garlic cloves; crushed 0.25 cup water 1.00 can crushed tomatoes (28 oz) 1.00 can green chilies; chopped (can) 3.00 tablespoon chili powder 0.50 teaspoon ground cumin 1.50 cup water 1.00 tablespoon soy sauce 3.00 tablespoon cornstarch(or 2 t arrowroot) Place the onion, garlic, and water in a large saucepan. Cook, stirring for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water. Add to the sauce while stirring. Cook stirring, until thickened. |
