|Homemade Enchilada Sauce|
This is will make 6 cups of sauce, the equivalent of 3 cans of store-bought enchilada sauce. You can freeze it for easy dinners!
This sauce is mild, if you want it medium heat, add 1/4 teaspoon ground cayenne pepper; for hot add 1/2 teaspoon.
28 oz. can tomatoes in juice
1 cup onion (1 medium), roughly chopped
2 Tablespoons chopped garlic
1/4 cup cooking oil (vegetable, canola, or olive)
2 Talespoons flour
1/4 cup chili powder
1 Tablespoon ground cumin
2 cups chicken broth or stock
1 teaspoon salt
1. Puree the tomatoes in juice, onion, and garlic in a blender or food processor until pureed.
2. In a large saucepan, heat oil over medium heat. Stir in flour, chili powder and cumin; cook and stir for 1 minute.
3. Stir in tomato mixture, broth, and salt; bring to a boil. Reduce heat to medium-low and simmer sauce 15 minutes.
Makes 6 cups
Homemade Enchilada Sauce