Homemade Enchilada Sauce

Homemade Enchilada Sauce

1 Tbsp olive oil
2 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock or water
1 tsp kosher salt

Heat olive oil over medium-high heat.
Add onion and saute until starting to brown on the edges, about 5 minutes.
 Add the garlic, chili powder, and cumin.
Cook for an additional minute to toast the spices.
Add in the tomato sauce, as well as the chicken broth(or water). Stir to combine, and bring to a boil.
Reduce heat to low and simmer for 10 minutes.

Remove from heat, and pour the sauce through a fine-mesh strainer set over a bowl.

Season sauce to taste with salt and black pepper before using.

Keeps in the refrigerator for up to a week, or in freezer for up to 3 months.

I quadrupled the recipe and froze 3 batches (in 2 cup portions) for later use.

This sauce is delicious in the Black Bean and Quinoa Enchiladas. Mix one cup into the filling and pour one cup over rolled enchiladas before topping with cheese and baking.