This sauce is really easy to make and it tastes great. It takes about 15 minutes to make and that includes 10 minutes of simmer time. This sauce is delicious in the chicken enchilada casserole that I posted. I am thinking it would be yummy in lots of other things too like soups, marinades, etc. I have to try using this in other recipes.

There is some heat in this sauce but nothing that is overpowering for me and I am a lightweight when it comes to spice. This recipe only uses New Mexico chili powder which is fairly mild. Feel free to add some more spice if you like your food really hot.

 

Instructions:

• ¼ cup olive oil
• 2 tablespoons white flour
• ¼ New Mexico chili powder
• 1- 8 ounce can tomato sauce
• 1 ½ cups water
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons sugar

Heat oil briefly over medium heat and then add the flour and chili powder. Stir constantly for a couple minutes and then add the rest of the ingredients. Simmer about 10 minutes or until it is slightly thickened. Salt to taste (I added 1 ½ teaspoons salt). This makes 2 ¾ cups enchilada sauce.