Easy (and very yummy) enchilada sauce

• 14.5oz can diced tomatoes
• 1/4 cup water (optional)
• 2 tbsp olive oil
• 2 tsp chili powder
• 2 cloves garlic
• 1 tsp cumin
• 1/4 tsp paprika
• 1 tsp caldo de tomate (or salt)
• 1 tsp dried oregano

Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

 

Classic Enchilada Sauce

• 1/4 cup canola oil
• 2 tablespoons flour
• 3 tablespoons chili powder
• 1 (8 ounce) can tomato sauce
• 1 cup vegetable broth (water can work too)
• 2 teaspoons ground cumin
• 1 tablespoon garlic , minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
  

Instructions

1. Heat the canola oil in a saucepan on medium heat.
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2. Add the flour and chili powder and stir.
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3. Cook until the bright red color turns a bit brown while stirring.
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4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
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5. Add to your saucepan and whisk until fully mixed.
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6. Cook for 8-10 minutes on medium heat until thickened.