Enchilada Sauce

If you want the WHOLE enchilada, you should try making your own version of enchilada sauce. This sauce is easy to make and you can create your own tasty sauce without using what's really in a can of enchilada sauce. 
I was able to make this recipe for our enchilada meal using a 9x13 dish and save some for this Pinterest loving enchilada quinoa bake for the following week. Make this sauce and you will have enough for two meals.

1/2 cup of oil (can use olive oil or vegetable oil prefer olive oil)
4 tbs self rising flour *see notes
1/3 to 1/2 cup chili powder (depending on your taste- mild or medium
1 jar 16 oz of tomato puree or 2 (8 oz) cans tomato sauce
3 cups water
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion salt
salt to taste

1. In a large skillet, heat oil over medium-high heat. Add in flour and chili powder, stir to combine and reduce heat to medium. Stir constantly and cook until lightly browned in color.

2. Stir in tomato sauce, water, cumin, garlic powder and onion salt into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes until slightly thickened.
Add salt as needed to reach desired flavored.

For those with gluten allergies you might be able to substitute cornstarch or almond meal for the flour, just not sure about the taste. 


Recipe adapted from AllRecipes