Tuesday, August 21, 2012

Homemade Enchilada Sauce

Enchildas was on our menu tonight but as dinner approached, i realized that i didn't have any sauce.  I don't like buying the canned stuff but never thought i had much of a choice in this area, so i buy it.  Tonight, i didn't have another option, so i googled it and came up with this recipe.  I am not a good cook...just ask anyone who knows me.  The thought of doing something like this usually brings to mind how highly likely i will be to mess it up.  However, tonights dinner came out amazingly well.  The sauce was the key and for once, i actually hit it on the nose.  It thickened beautifully using the method in the recipe, a method i've never used.  I am totally inspired and ready to make more sauces, etc from scratch.  

I recently also found a recipe to make Rice Pilaf that tastes like Rice-a-Roni.  Don't like the unhealthyness of the RaR, but i must admit that it just tastes so yummy!  Haven't tried the recipe yet, but excited to replace the boxed stuff!  I'll post it later if it turns out good.

BTW, if any one has a great replacement for Ramen Noodles, please share.  My family loves these but i hate that it has MSG, among other things.  Usually, i just throw out the packaged seasoning and use Frontier Chicken Broth Powder, but it just doesn't taste the same.

If you have any other great substitutes for not so healthy food, please share!

Enchilada Sauce

Yield: About 2 1/2 cups
Prep Time: 15 min
Cook Time: 20 min
I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better.


1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt


1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.


*If you are preparing this recipe as GLUTEN FREE- just be sure to substitute GF flour for the all-purpose flour. And make sure you are using a brand of chicken broth that is designated as GF (or use water instead).
Source: RecipeGirl.com (Adapted from Allrecipes)

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