Despite living just 4 miles from the Taco Bell Test Kitchen, we were not among the lucky few who were able to get one of the 32 reservations to the, usually closed to the public, secret spot to eat for free. #Damn! #ThisGirlLovesToEat
Since we missed that #GoldenOpportunity, I decided to make a favorite Taco Bell guilty pleasure of my Mom’s for #CincoDeMayo, the Enchirito the only problem? I forgot to buy enchilada sauce. UGH!
I’m brave and my husband was hungry, so into the pantry I waded for some staples and the result was a thick and flavorful sauce. Overall, it wasn’t bad at all!
Last Minute – Forgot to Buy it Enchilada Sauce
- 1 – 15 oz Can Tomato Sauce
- 2 Cups Water
- 1/3 Cup Canola Oil
- 2 TBLS All-Purpose Flour
- 1/2 tsp Cumin
- 3 TBLS Chili Powder
- 3/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- Salt to taste
- In medium saucepan, heat tomato sauce and oil over medium-high heat
- Whisk in flour, stirring until well blended
- Stir in water and return just to a boil
- Add the spices and reduce heat to low
- Simmer for 10-15 minutes
- Add salt as needed
Tip: If sauce is going to be used for enchiladas in a casserole, you may want to add 1/4 to 1/2 cup more water to thin it down a touch.
Sauce will keep up to a week in a tightly closed container in the refrigerator.
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