homemade enchilada sauce.

29 04 2011

Ever made your own enchilada sauce? It is very, very easy to make and tastes infinitely better than the canned, full of preservative stuff! I like to make this and freeze portions to use in recipes. This recipe makes enough to store about 2) 25 oz. portions. We love it in our favorite, versatile enchilada recipe. It’s a good one, you can make it in the crock pot as a casserole, or the traditional- rolled up enchiladas.

Enchilada Sauce


Source: All Recipes

1/2 c. vegetable oil

4 T. flour

1/2 c. chili powder

1 (15 oz.) can tomato sauce

3 c. water

1/2 t. cumin

1/2 t. garlic powder

1/2 t. onion salt

additional salt

Heat oil in stock pot over medium-high heat. Stir in flour and chili powder. Reduce heat to medium heat and continue to stir well. Gradually stir in remaining ingredients, whisking away clumps. Once slightly thickened, season with salt. Cool and freeze as desired.

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