Enchilada sauce is as easy to make as it is to just open a can of it from the store. Basic ingredients like tomato sauce and chili pepper combine to make a delicious sauce to top enchiladas or tacos. Don’t run to the store – make the sauce yourself!
In 2004 my (new) husband and I made the trek across country from Michigan to Arizona. We did everything you shouldn’t do — we got married, moved 2,000 miles away from everyone we knew for a new job. It was not a fun year. But we did have a nice time driving the 2,000 miles! We stopped one night in Albuquerque, New Mexico and had dinner in the Old Town. I can’t remember what exactly ordered, but I remember the waiter asking me if I wanted it “red or green”? I would come to figure out that sauces on Mexican foods are either red (from chili peppers) or green (from tomatillos). I prefer green, but every once in a while I want a red chili sauce.
You can, of course, buy this in a can at the store, but this sauce is much tastier, cleaner and cheaper! Use it to make some delicious chicken enchiladas!
- ¼ cup oil (I use grapeseed)
- ¼ cup finely diced onion
- 2 garlic cloves finely diced or pressed
- 2 Tablespoons flour
- 2 Tablespoons chili powder
- 8 ounces tomato sauce
- 1¼ cup water
- Garlic salt to taste
- Cumin to taste
- Heat oil in a small sauce pan over medium-high heat. Saute onions for 2-3 minutes. Add garlic and saute for 1 more minute.
- Whisk in flour and chili powder and cook for 2 minutes, whisking constantly.
- Whisk in tomato sauce and then water until smooth.
- Add garlic salt and cumin to taste.