My daughter is a Mexican food fanatic but the only sauce she has ever liked is the crappy, but still tasty, Taco Bell mild sauce. She stocks up on the packets. Otherwise, she always asks for no sauce at restaurants.
Then, I created this Easy Enchilada Sauce that she begs for me to make. It’s the only other sauce she likes. My husband loves it too but Sam still isn’t a sauce guy. For some reason he likes his burritos ‘dry’ or just with sour cream.
Your kids will like it as this version isn’t hot/spicy but it is flavorful and easy to make with what you already have in your cabinets – except for maybe the tomato paste. Not everyone has this in stock.
Also, you can Halve this recipe if you aren’t cooking for a family or want leftovers sauce for the fridge for another night within the week.
You can always add Chipotle or other chili powders to this sauce if you like but make it this way your first time, taste it, and then tweak to get your personal ‘heat’ on.
- 2 – 6oz.Cans Tomato Paste
- 1/4 Cup Olive Oil
- 2 TBL Flour (I use my Gluten Free Flour)
- 1/3 Cup Chili Powder
- 2 Tsp Cumin
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 3 1/2 Cups Water
- Salt to taste
- **1 TBL Sugar Optional
I use a Medium Sauce Pan and a Whisk.
Add your Oil, Flour and Seasonings to the pan and heat on Medium High whisking the entire time. You just don’t want to burn the seasonings and flour. Cook and whisk for about 5 Minutes.
Add your Tomato paste, Whisk together and then add in your Water and mix. Turn the heat down to Medium while whisking every couple of minutes.
Taste your sauce and add your sugar if you need to cut some acidity or if you want it a bit sweeter. Then add small amounts of salt to taste and any additional seasonings that you need to add heat to your taste. Word of warning, add a little extra seasoning, mix it and let it sit for a few minutes and then taste it. Sometimes the heat jumps up on you.
You can freeze the remaining sauce or store it in a glass container in your refrigerator for 7-10 Days.