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Two recipes for making your own enchilada sauce. It surprises me

how expensive it is to buy when it has so very few ingredients!!

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Janet's Easy Inexpensive Enchilada Sauce
I use this for all recipes asking for enchilada sauce. This stores in the fridge for about 3 weeks. We especially use this for enchiladas and mexi lentil taco soup.

 

1½ to 2 T. chili powder
¼ to ½ tsp. ground cumin
¼ tsp. pepper
½ tsp. garlic salt
½ tsp. onion salt
3 to 4 T. unbleached flour

8 oz. can tomato sauce + 3 c. water
2 T. vegetable oil

 

Mix in a saucepan: first the dry chili powder, cumin, pepper, garlic salt, onion salt, unbleached flour; mix thoroughly. Add water and tomato sauce; mix with a wire whip until smooth. Heat on medium, stirring occasionally. When hot/slightly thickened, stir in the oil. Turn off heat, let sit to meld flavors.

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Another Enchilada Sauce

(no tomato sauce; stronger chili flavor)

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2 T. flour

3 to 4 T. chili powder

1/2 tsp. garlic granules

1/2 tsp. ground cumin

1/4 tsp. oregano

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2 c. water or chicken stock

2 T. avocado oil, or other cooking oil

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Use the instructions above. 

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