Red Enchilada Sauce

From One Lovely Life

I had never actually had enchilada sauce before I made this homemade version, so I cannot attest to how much better this is than the canned version.  However, I did seriously want to lick the pan after I was done making it- if that tells you anything!  This sauce is a great compliment to my Mexican Quinoa-Stuffed Peppers.

***Update:  It is definitely SO much better than canned enchilada sauce.  The chili in adobo makes this sauce so nice and smoky. Yum.***

Ingredients

2 Tbsp olive oil
2 Tbsp flour
1 Tbsp chili powder
1 canned chili in adobo, rinsed and minced
½ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
1 tsp salt
1 (8oz) can tomato sauce
2c water

Directions

Heat the olive oil in a large saucepan over medium heat. Add the flour and chili powder; cook 2-3 minutes, stirring often. Add the remaining ingredients; stir to combine.

Bring the sauce to a boil, then reduce the heat. Simmer approximately 10 minutes, stirring occasionally.

Yields: about 3 1/4 cups

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