Enchilada Sauce
Description
For sure there are some really tasty enchilada sauces (in many varieties!) out there straight from a jar…but this is totally worth the extra bit of time. Borrowed from Diane Morrisey’s, ‘You Got This!’, she’s clear that it’s not authentic, but it’s easy and really terrific. We love it for simple/quick dinners like Mexican themed Lasagna Roll-ups , and ‘burrito’ bowls and it makes about 4 cups – enjoy!
Ingredients
1/4 c. EACH canola oil AND flour
3 T. chili powder AND 2 t. kosher salt
1 1/2 t. EACH oregano AND smoked paprika
1 t. EACH cumin, garlic powder AND onion powder
1 T. brown sugar AND 1/8 t. cayenne
1 can (796 mL) fire roasted crushed tomatoes AND 1 1/2 c. water (rinse the can!)
Instructions
Premeasure the chili powder thru brown sugar in a small bowl and set this aside. Heat the oil in a medium saucepan over medium heat and whisk in the flour until a paste/roux is form. Whisk and cook this carefully (lower the heat if needed) for a couple of minutes, taking care not to brown it, then whisk in the 9 spices.
Pour in the tomatoes and water, whisk until smooth and bump the heat up to get the sauce to a low boil, then reduce the heat to low and simmer and whisk for about 10 minutes to thicken it up. Taste for seasonings and you’re good to go!
