An Onion Exposed: Homemade Enchilada Sauce

Do you ever wonder what the world would be like without additives and preservatives in almost everything you eat? It's obviously not good for us, so why have it in the first place?

While trying to prepare a nice meal for my husband, (and quick meals!) I often find myself using "short cuts". Like last night, for instance. I was going to use our leftover Crock Pot Shredded Chicken and make some enchiladas for dinner. I wanted to keep them somewhat healthy, so I mixed in some black beans, corn, and spinach. But what good does that do if I douse it in preservative-filled (yet still very yummy) enchilada sauce? Not a whole lot. Therefore, it led me to this post.

Using some very simple ingredients that you probably already have on hand, you can make your very own enchilada sauce! And it actually tastes good!

I looked up a few recipes to get an idea, but ultimately came up with something of my own.

Hope you like it! :)

Ingredients

2 Tbsp. olive oil

1/3 c. tomato sauce

1/4 c. flour

3 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. chili powder

1/4 tsp. cayenne pepper (optional)

1/4 tsp. salt

1/4 tsp. pepper

3 c. vegetable stock

Directions

Heat oil in medium saucepan on medium heat.

Add tomato sauce, flour, and seasonings.

Cook 1 minute, stirring constantly.

Carefully whisk in vegetable stock, adding a little at a time, until lumps are gone.

Bring to a boil.

Reduce heat to a simmer and cook until slightly thickened, whisking often.

(It will probably take about 10-15 minutes to thicken up.)

Store in airtight container in the refrigerator.

*You can also freeze the sauce. Just let it thaw in the refrigerator overnight before using.

(Directions with Photos)

Get your flour and seasonings measured and ready to go.

{If you want a mild enchilada sauce, reduce the cumin to 2 teaspoons, the chili powder to 1/4 teaspoon, and omit the cayenne pepper. If you would like more spice, feel free to adjust the measurements to your taste!}