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By: Abby M.
| Description: | A great and different sauce for Chicken or any type of Enchillada | |
| Time: | 25 min (10 min to prepare, 15 min to cook) | |
| Meal type: | Sauces & Seasonings | |
| Ethnicity: | Mexican | |
| Number of Servings: | 8 | |
| Ingredients: | ||
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4 tsp Vegetable Oil 1/2 C Finely chopped onion 2 tbsp Unsweetened cocoa powder 1 tbsp Ground Cumin 2 clove minced garlic 2 can condensed tomato soup (22oz) 1 C Diced green chili peppers (canned are great) |
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| Directions: | ||
| Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Add Garlic, continue cooking until tender. Mix in cocoa powder, cumin, cilantro. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve. | ||
| Notes: | ||
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