Homemade Enchilada Sauce
Make a batch of this homemade enchilada sauce or double batch of this delicious sauce and keep it in the refrigerator until you are craving enchiladas during the week!
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Fat 2
Carbs 53
Protein 10
Yield 2
Ingredients
- 2 15-oz. cans tomato sauce
- 2/3 cup water
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 tablespoons Franks or more, to taste
- 1/4 teaspoon salt
Instructions
- Add all ingredients for enchilada sauce to a sauce pan, mix well and then cook over high heat. Bring to a boil.
- Reduce to low heat and let sauce simmer for 10 minutes. The sauce should thicken and become glossy.
- Use enchilada sauce immediately or let the enchilada sauce cool completely before placing it in an airtight container and storing it in the refrigerator for 5-7 days.
Nutrition Facts
Calories: 200kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Sugar: 23g