Homemade Enchilada Sauce

At least once a week I make something Mexican-ish.

And since I can find E-V-E-R-Y-T-H-I-N-G else for these dishes at ALDI's BUT the enchilada sauce, I went in search of a recipe I could make from scratch--and preferrably can.

Allrecipes delivered once again! :o)

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10 Minute Enchilada Sauce

1/4 c. veg. oil
2 Tbsp. flour
1 (8 oz.) can tomato sauce
1 1/2 c. water
1 Tbsp. chili powder (more if you like heat--we're mild people)
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. salt

***you could also add cayenne pepper if you like it spicy


1. Heat oil in saucepan over medium heat; mix in flour.
2. Slowly add tomato sauce and water and spices.
3. Low boil for 10 minutes, stirring frequently, then use immediately or pour into pint jars to can.
4. Prepare seals/lids as you would to can, fill canning pot with water and boil for 20 minutes.


***Multiply the recipe by 6 to fill 8 pint (16 oz.) jars.

As is, this recipe makes alittle over 2 cups worth--enough for a 9x13" pan (about 8 tortillas).

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If you don't have an enchilada recipe, here is mine:

1 lb. ground beef, (or about 2 c. shredded, cooked chicken)
1 can refried beans
1 c. shredded cheddar
1 c. shredded Monterey Jack
(enchilada sauce)
package of flour tortillas
iceberg lettuce
sour cream

Brown the beef, then mix with 1 can of refried beans. Blend cheeses together, then add 1/2 c. of cheese mixture to beef and 1/4 c. of the enchilada sauce. After the tortillas are filled and in the pan, pour the remaining sauce over the top followed by remaining cheese. Bake uncovered for 25-30 mins. at 350.

Serve over top a generous pile of shredded iceberg lettuce and with a dollop of sour cream.