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Recipe Amber K. Stott

Fast Enchilada Sauce

It’s easy to make your own enchilada sauce — and cheaper, too. I like to make a double batch of this and keep it in my fridge. I use it all week to add flavor to my meals. A big scoop of this sauce over a baked potato with a little sprinkle of cheese makes a healthy entrée.

Enchilada Sauce


  • 15-oz can tomato sauce
  • ½ tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ¼ teaspoon hot chili powder (cayenne or your favorite), optional—use less or omit if you don’t like it hot because it will be hot!


Pour the tomato sauce into a bowl and add all spices. Blend well and use to top burritos, enchiladas, eggs, or grilled veggies.


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