Seriously, this girl can't steer me wrong! This recipe came from Amy at Mom Advice, and I think I've made it almost every week for a few months.I love this recipe because we eat a lot of Mexican food, and I almost always have tomato sauce in the pantry, so I can whip up some enchiladas quick! While enchilada sauce isn't the most expensive thing at the store, it's still cheaper to buy plain tomato sauce, or use up some from your pantry.
I like to make the sauce earlier in the day and let it "rest" for awhile before I pour over the enchiladas. I think the flavor develops a little. I've also made a half recipe for a 8 x 8 pan and that works great.
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Easy Cooking | Simple Cooking
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Easy Cooking | Simple Cooking
