Recipe For Enchilada Sauce. Add the enchilada sauce along with 1 tablespoon mexican oregano 1 teaspoon cumin 2 teaspoons salt and some freshly cracked black pepper. Or freeze it for up to 3 months.
Enchilada sauce recipe adapted from my spinach artichoke enchiladas. Gradually stir in tomato sauce water cumin garlic powder and onion salt into the flour and chili powder until smooth and continue cooking over medium heat approximately 10 minutes or until thickened slightly. In a medium saucepan over medium heat heat oil.
Let it cool to room temperature before transferring to a wide mouth mason jar leaving some room at the top for expansion don t screw on the lid completely until the mixture is fully.
Use in place of canned enchilada sauce. When oil is hot strain the sauce into the pot and stir. Add onion oregano chili powder basil ground black pepper salt cumin parsley salsa and tomato sauce. Or freeze it for up to 3 months.