Homemade Enchilada Sauce . . . uses everyday ingredients

Homemade Enchilada Sauce uses everyday ingredients and is easy to make. 

Note: This sauce can be stored in the refrigerator for a week; it also freezes well.

Homemade Enchilada Sauce Makes about 1 ¾ cups

3 tablespoons canola oil

3 tablespoons cornstarch

2 tablespoons chili powder

1 teaspoon ground cumin

2 teaspoons granulated sugar

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups+ chicken broth

1 cup tomato sauce (this is equivalent to an 8 oz. can)

1. Over medium heat, combine oil with cornstarch in a saucepan. Cook for one minute.
   
2. Whisk in the seasonings and tomato sauce; cook for another minute.
   
3. Whisk in the broth and continue to cook about 10 minutes until it begins to thicken. Add additional broth to thin if needed.
   

Recipe without photos . . .

Homemade Enchilada Sauce       Makes 1 ¾ to 2 cups

3 tablespoons canola oil

3 tablespoons cornstarch

2 tablespoons chili powder

1 teaspoon ground cumin

2 teaspoons granulated sugar

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups+ chicken broth

1 cup tomato sauce (this is equivalent to an 8 oz. can)

1. Over medium heat, combine oil with cornstarch in a saucepan. Cook for one minute.
2. Whisk in the seasonings and tomato sauce; cook for another minute.
3. Whisk in the broth and continue to cook about 10 minutes until it begins to thicken. Add additional broth to thin if needed.                                                                      

Note: This sauce can be stored in the refrigerator for a week; it also freezes well.