This recipe for enchilada sauce is easy to make and sooo good! Once you try it, you’ll give up the pre-made version for good. If you use enchilada sauce frequently, make a double (or triple) batch and freeze the extra until you’re ready to use it.
1/4 cup canola oil
2 Tbsp. flour
2 Tbsp. chili powder
1 15 oz can tomato sauce
1 1/2 cups water
1/2 tsp garlic powder
1/2 tsp ground cumin
salt and pepper to taste
Heat oil in a saucepan over medium heat. Stir in the flour and chili powder and cook while stirring until well blended. Slowly add the tomato sauce, water and remaining ingredients. Stir until smooth and cook until sauce thickens.
This sounds really good. I can’t wait to try it out. This has to be so much better than that canned stuff at the store.