Prep 0 mins
Cook 20 mins
This is a quick and easy enchilada sauce recipe I got from my mother.
- 3 tablespoons oil
- 2 tablespoons flour
- 1⁄4 cup red chili powder
- 2 cups beef broth
- 2 (10 1/2 ounce) cans tomato puree
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- Heat oil in large saucepan.
- Stir in flour and cook 1 minute.
- Stir in remaining ingredients and simmer 15 minutes.
Very easy to throw together and just as good as the stuff you buy in a can.
This was so easy and with common ingredients. I thought this was as good as the canned stuff and I like the fact that I know all the ingredients in it--no MSG or other chemicals. I used butter instead of oil and crushed tomatoes instead of pureed. Other than that I made as written. The recipe I was using it for called for 1 can enchilada sauce; I had enough for that recipe and enough to freeze for later. I would estimate that this makes the equivalent of 2 cans.
My family enjoyed this sauce very much. It was much better than the canned stuff. Great for dipping chicken in!!