Homemade enchilada sauce can come in handy for a couple of reasons. You get to decide the flavor and heat index of your liking, you don't have to run to the store to grab a can because most likely you have everything you need already, and you can make as much or as little as you need. In this particular case I was making mexican quinoa stuffed bell peppers which are cooked in enchilada sauce instead of water. It only takes 10 minutes to make this sauce and we all know how I like convenience.
Enchilada Sauce
Ingredients:
- 1/4 cup canola oil
- 2 tbsp. flour
- 1/4 cup chili powder
- 8 oz. tomato sauce
- 1 1/2 cups water
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion salt
Heat oil in a saucepan over medium high heat. Stir in the flour and chili powder. Reduce the heat to medium and continue to stir, careful not to burn the flour.
Stir in the tomato sauce, water, cumin, garlic powder, and onion salt. Cook for 10 minutes and allow to thicken slightly. Can be stored in the fridge or freezer in an air-tight container.
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