Enchilada sauce

As a self diagnosed food hoarder, I never run out of enchilada sauce so you can imagine my disappointment when I reached my hand in to our jammed pantry to grab a can only to find cans of tomato sauce and black beans. What to do now?! Continue making enchiladas sans the sauce or try and make my own. Since most enchilada sauces begin with tomato sauce, I attempted to make our own. It turned out pretty great! AND it was way less salty than the store bought cans. Never again will I spend the $1.79 for a can of enchilada sauce.

Enchilada Sauce:
1/8c of vegetable oil or canola oil
3T flour
2T chili powder
1t cumin
1/2 t cayenne
1t sage
2 c water
1 15oz can of tomato sauce
1t of garlic salt (no garlic salt? add 1/2t salt and 1/2 garlic powder)
*Recipe makes enough to coat the bottom of an 11x13 pan as well as drench the top of the enchiladas

In a pot or large skillet, heat oil over medium. Add chili powder, cumin and cayenne. Toast in oil for about 30 seconds. Add flour and mix into a paste. Add water and mix. Add tomato sauce, garlic salt and sage. Turn heat to medium low. simmer for 20 minutes.

I used this sauce to make beef and black bean enchiladas. They turned out pretty yummy. I'll post this recipe in a future post.