Homemade Enchilada Sauce
Servings 3 cups sauce
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons Italian seasoning
- 1 tablespoon light brown sugar
- 1 can (28 oz) tomato sauce
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, saute garlic in oil until just fragrant. Whisk in flour, seasonings, and sugar until smooth. Gradually whisk in tomato sauce until sauce is smooth.
- Bring enchilada sauce to a simmer, then remove from heat and season with salt and pepper to taste. Use enchilada sauce as directed in recipe, store in refrigerator up to 1 week, or freeze up to 2 months.