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.
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.
This recipe originally appeared on Awake at the Whisk along with a recipe for easy enchiladas. Reprinted with permission.
Your Sandwich Can Save the World! Food Literacy Curriculum.