Enchilada Sauce Packet Recipe

Heat a saucepan over medium heat add the oil and garlic.

Enchilada sauce packet recipe. Enchilada sauce recipe adapted from my spinach artichoke enchiladas. Dip tortillas in sauce to coat. Cook until the bright red color turns a bit brown while stirring.

Heat the oil in a large saucepan over medium heat. Reduce heat and simmer 5 minutes or until thickened stirring occasionally. Bring to a boil reduce heat to low and simmer for 15 to 20 minutes.

Add the garlic and saute for 1 to 2 minutes. Add the flour and chili powder and stir. Mix together and then stir in the water.

How to store enchilada sauce. Or freeze it for up to 3 months. Season to taste with salt.

Shake or mix well. Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Add onion oregano chili powder basil ground black pepper salt cumin parsley salsa and tomato sauce.

Let it cool to room temperature before transferring to a wide mouth mason jar leaving some room at the top for expansion don t screw on the lid completely until the mixture is fully. Can be frozen for up to 3 months. Add the chicken broth tomato sauce chipotle chiles hot chili powder cumin and salt and pepper to taste.