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.
Hello! We hope you made and enjoyed this recipe provided by Awake at the Whisk! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Fast Enchilada Sauce on Food Literacy Center’s website. Thank you!