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Enchilada Sauce Recipe

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This recipe for Enchilada Sauce is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
2cloves garlic, minced
1 15 ounce can tomato sauce
3/4 cup low sodium vegetable broth or low sodium chicken broth
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
pinch cayenne pepper optional, for spice
Directions:
Directions:
Heat olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds.
 Add all remaining ingredients: tomato sauce, broth, chili powder, cumin, onion powder, garlic powder, salt and cayenne pepper (if using). Stir.
 Bring to a simmer, reduce heat to low, and cook at a low simmer for 10 minutes, stirring occasionally.
 Enchilada sauce can be used immediately or stored for future use. To store, let it cool and then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
 Makes 2 cups.
Personal Notes:
Personal Notes:
*This recipe makes an enchilada sauce with just a little spice to it. For spicier enchilada sauce, you can add more cayenne pepper. To make the sauce mild, omit the cayenne pepper and use a mild chili powder.
* If the enchilada sauce is thicker than you like it, stir in a little more broth to thin it out.

 

 

 

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