Enchilada Sauce

Author

Unknown

---

Recipe

Measurements	Ingredients
1 Cup	Olive Oil
1	Green Pepper
	Few Stalks of Celery from a large stock
1 ½ Cups	Flour
3 Tbsp	Chili Powder
1 Tbsp	Salt
5 Cups	Pureed Tomatoes
2 Cups	Stock
	Oregano & Rosemary Seasoning

---

Instructions

1. Chop Celery and Green Pepper very fine and cook in oil.
2. Blend Chili Powder and Flour.
3. Add to Oil and Vegetables, mixing well.
4. Add Salt, Tomatoes, and Stock.
5. Cook until thickened.

Servings

This recipe makes enough sauce for 24 enchiladas.

---