Wednesday, December 30, 2015

Enchilada Sauce

This Enchilada Sauce will change the way you make homemade enchiladas!

Gone are the days you'll need to buy classic enchilada sauce. This sauce is quick to make with everyday ingredients. Double or triple the recipe and freeze it for a later day. This way you'll always have it on hand. 

3 tablespoons chili powder makes for medium-hot spice level. Depending on your families spice tolerance, adjust the chili powder from 1 to 4 tablespoons. 

Enchilada Sauce
Makes about 3 cups
Recipe source: The Last Red Enchilada Sauce You'll Need
  • 3 cups water, divided
  • 1 (8 oz) can tomato sauce
  • 3 tablespoons flour
  • 3 tablespoons chili powder
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon cocoa powder
  • 1 teaspoon whole dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
In a small bowl, whisk all dry ingredients until combined. Stir in 1/2 cup water, or enough to make a thin paste. Stir until there are no lumps.

In a saucepan, combine water-spice mixture and the remaining 2 1/2 cups water. Cook over medium heat until thickened, about 10 minutes. Stir in tomato sauce and cook a additional 2-4 minutes. Remove from heat and allow to cool completely. Refrigerate until ready to use. 

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