Why buy canned enchilada sauce when you can make it so much tastier at home? Sure, the canned stuff is convenient. But this recipe is easy to make, and it freezes well. Make a big batch and store it in your freezer in pint or quart jars. You’ll have convenience and taste all in one. It was created to use it over No-Bake Enchiladas. But don’t stop there. Try it as a dip with Easy Oven Fries, Polenta Oven Fries, or Sweet Potato Fries. Or maybe you’ll drizzle it in a sandwich, like Refried Bean and Veggie Sandwiches. Or spread some on your Simple Morning Scrambles. Have other creative ideas? Please share them.
Freezer Enchilada Sauce
Ingredients
- 1/4 cup - whole wheat flour
- 1 28 oz can - tomato sauce
- 1/2 cup - water
- 1 Tbs - chili powder
- 2 tsp - dried oregano
- 1/2 tsp - ground cumin
- 1/2 tsp - garlic powder
- 1/2 tsp - onion powder
- 1 Tbs - agave nectar
Instructions
In a saucepan over medium heat, whisk together all of the ingredients until smooth. Cover, and cook for 15 minutes, until hot and bubbly. Salt to taste.
Nutrition Information
Nutrition (per serving): 91 calories, 75% calories from carbohydrates, 12% calories from protein, 12% calories from fat, 3.6g fiber.
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