The recipe is originally from Damn Delicious, but I “cleaned” it up a bit. It is just as good – actually wait, even better (and MUCH MUCH better for you) – than the stuff you can buy in a can at the store. And so simple to make! I swear, less than 15 minutes! I kept half in the fridge (about 2 cups) for a recipe I was using this week and placed the other half in the freezer for later.
In our house, we LOVE Mexican food. I have a great recipe for Spicy Chipotle Chicken Enchiladas on my site, but I think now I need to go back and add this sauce to them. It’s amazing!!
Makes 4 cups
Homemade Enchilada Sauce
1/4 cup olive oil
1/4 white whole wheat flour
1 (28-ounce) can crushed tomatoes
2 1/2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon honey
Sea salt and freshly ground black pepper, to taste
Heat olive oil in a saucepan over medium high heat. Whisk in flour until combined, about 1 minute. Stir in the tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, honey and a cup of water. Season with salt and pepper to taste. Bring to a boil, reduce heat and simmer for about 10 minutes.
Store in a airtight container in the refrigerator for up to two weeks.
(Source: Adapted from Damn Delicious)