I use this recipe to make enchiladas in our home. It actually makes two pans of enchiladas.

I usually use half of it and then freeze the other half to use next time.

This is a favorite dish and even tastes better than store bought enchilada sauce! Plus you’re saving money and there are no weird preservatives.

Ingredients:

2 cups water

3 oz tomato paste (half a can)

1/2 teaspoon cumin powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

2 tablespoons flour

2 tablespoons chili powder

3/4 tsp salt

Directions:

In a medium bowl or measuring cup, whisk water, tomato paste, cumin, and garlic powder together. Set aside.

You will use only half the can of tomato paste. I like to freeze the other half of the can and use next time.

Add olive oil, flour, and chili powder to a pot and whisk together.

Turn the stovetop to medium and continue to whisk until it simmers.

Allow to simmer for 1 minute and continually stir.

After 1 minute, add the water and tomato paste mixture to the flour mixture. Whisk until smooth.

Bring the sauce to a simmer for 2 minutes. The sauce will thicken.

Remove the sauce from the heat and add salt.

Yield: 2 cups

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In a medium bowl or measuring cup, whisk water, tomato paste, cumin, and garlic powder together. Set aside.
Add olive oil, flour, and chili powder to a pot and whisk together.
Turn the stovetop to medium and continue to whisk until it simmers.
Allow to simmer for 1 minute and continually stir.
After 1 minute, add the water and tomato paste mixture to the flour mixture. Whisk until smooth.
Bring the sauce to a simmer for 2 minutes. The sauce will thicken.
Remove the sauce from the heat and add salt.

You will use only half the can of tomato paste. I like to freeze the other half of the can and use next time.