Now that Cinco de Mayo has come and gone, I wont inundate you with Mexican posts all in a row. I do have quite a few though, so they are coming! I wanted to show you some basics though, that way when you do your cooking at home you can forget about that store bought stuff and make your own! If you thought the flour tortillas were easy, this is a cinch!
Besides the added benefit of not having mass amounts of added sodium from a store bought sauce, you no longer have to add this to your grocery list because most of you already have all of the ingredients in your pantry. If you decide on a whim you want enchiladas, no more running out to the store, you can whip it up in minute. Plus, it’s homemade so you know it tastes better! I really enjoy this sauce recipe. It’s not too spicy, but doesn’t have an overly tomato taste that some do. Also, according to my two year old daughter, it’s great to dip french fries in. Who would have thought?
Enchilada Sauce
Ingredients
- 1/4 cup vegetable or canola oil
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 8 oz tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
- 1/4 tsp salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
Serve immediately or keep in a covered bowl in the refrigerator for up to 3 days.
Source: Recipe Girl
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13 comments
May 9, 2012 at 7:17 am
how come we can never see pictures of the prepared food
May 9, 2012 at 7:26 am
The prepared enchilada sauce is in the picture. If the process requires step by step help, I will post those pictures, otherwise I don’t like to fill my blog with lots of pictures of something as simple as a tomato sauce simmering in a pot.
May 9, 2012 at 7:29 am
Thank you for your quick response. It’s just that I never see any pictures, I thought maybe something was wrong with my system. Have a great day!
May 9, 2012 at 7:35 am
No problem. If you are referring to the emails that WordPress sends out, then no you will not see a picture. Once you go on to the site you will see pictures. I always have a picture, otherwise I wouldn’t post. I pride myself on my pictures and a lot goes into them.
May 9, 2012 at 8:25 am
Good Morning Maeghan! Thanks for the recipe! Daughter has been on a kick lately wanting chicken Enchilada’s at least once a week. LOL (She’s 22 and a culinary arts graduate, so you’d think she could do that herself, right? Guess Mom’s cooking wins out over daughter’s laziness after work) Ü About to get into your “Toddler Food” section I see to the right for that Grandson of mine too. You have yourself a great day Lady! ~Lori
May 9, 2012 at 8:28 am
Food is always better when someone else makes it! I’ve got a few recipes in que for the next couple of weeks for toddler foods. Now with Spring here and fresh fruits and veggies it is time to get my daughter back to better eating!
May 10, 2012 at 3:16 pm
Your sauce looks tasty, thanks for the recipe!
May 24, 2012 at 8:55 pm
Made this tonight- I used it with chicken for the filling and my husband said they were the best enchiladas he’d ever had! The only changes I made were using onion powder (instead of onion salt) and I used roasted garlic flavored tomato sauce, because that’s all I had on hand. This is now my go-to sauce!
May 28, 2012 at 7:07 am
Hi – am guessing it is 1/4 cup vegetable oil. List above only states 1/4 vegetable oil. Thanks. Am going to try this tonight.
May 28, 2012 at 7:22 am
You’re right!
June 15, 2013 at 1:08 pm
I know this is an older post but I just had to say thank you! I’ve been looking for a recipe for enchilada sauce, for years! Finally a way to avoid that nasty canned stuff! 🙂
May 5, 2015 at 7:03 pm
Tried this recipe tonight, we loved it!!! It made my enchiladas perfect for Cinco de Mayo!!!
May 5, 2015 at 8:40 pm
Great!