- 4
- 5 mins
- 20 mins
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
Preparation
Step 1
Now believe me when I tell you that this is the easiest enchilada sauce you will ever make. It’s a simple tomato sauce mixture made with pantry spices like chili powder, oregano, cumin, garlic and onion powder. From there, you’ll let that simmer for 10-15 minutes to let the flavors really blend in. No sautéing and no straining. Easy peasy, right? You can even double the batch and throw it right in the freezer for your next enchilada craving. Now how easy was that?
Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Add a Pinch
Replace the seasonings for Italian seasonings; basil, oregano, garlic, onion… follow same instructions. There you have it. Spaghetti sauce!