Quick Homemade Enchilada Sauce

enchsauceDespite 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 guiltytaco-bell-logo 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
  1. In medium saucepan, heat tomato sauce and oil over medium-high heat
  2. Whisk in flour, stirring until well blended
  3. Stir in water and return just to a boil
  4. Add the spices and reduce heat to low
  5. Simmer for 10-15 minutes
  6. 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.

If you’re interested in the things I may not devote an entire blog post to like:  health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook:  https://www.facebook.com/ThisGirlLovesHerFood

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