Thursday, September 4, 2014

Enchilada Sauce

Bruce is a fan of my Shredded Chicken Enchiladas, but he's a BIG fan of the enchiladas when they are made with my homemade enchilada sauce.

If you have only ever had enchilada sauce from a can, I implore you to try is infinitely better!  Possibly even life changing.

Enchilada Sauce


1/4 c. vegetable oil
1/4 c. flour
2 (14.5 oz) cans crushed tomatoes
2 Tbs chili powder
2 tsp Chipotle chili powder (or more to taste)
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 Tbs packed brown sugar
1 c. water
salt & pepper to taste


Heat oil in a medium saucepan.  Add flour and whisk to combine.  Add tomatoes, seasonings, sugar, and water.  Bring mixture to a boil, then reduce heat and simmer until thickened (about 10 minutes).

Store in an air-tight container in the refrigerator.


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