Those little packets of enchilada sauce mix at the store are pretty convenient, but you’d be shocked at how simple it is to make your own at home!
Enchilada sauce mix consists of a few simple seasonings you probably already have on hand in your pantry. These can be mixed ahead of time and stored in a sealed jar or small baggie until you’re ready to use at your convenience.
If you’d prefer to a gluten-free or keto friendly version you can substitute glucomannan for the cornstarch.
For the Equivalent of One- 16 oz can
1 Tbs chili powder
1 Tbs dried onion flakes
2 tsp paprika
2 tsp cornstarch or 1/2 tsp glucomannan
1 1⁄2 tsp salt
1 tsp sugar
1 tsp ground cumin
1 tsp garlic powder
1⁄2 tsp oregano
1⁄4 tsp cayenne (opt. leave out for mild sauce)
To use whisk with 1-8 oz can of tomato sauce and 1 cup of cold water. Bring to a simmer and cook until thickened.
Bulk Enchilada Sauce Mix
Makes equivalent of a Dozen 16oz Cans
3/4 cup chili powder
3/4 cup dried onion flakes
1/2 cup paprika
1/2 cup cornstarch or 2 Tbs glucomannan
6 Tbs salt
1/4 cup sugar
1/4 cup ground cumin
1/4 cup garlic powder
2 Tbs oregano
2 Tbs cayenne
Combine ingredients and store in a glass jar.
1 c. Water
1 c. tomato Sauce
4-5 Tbs Enchilada Sauce Mix
In a saucepan combine the tomato sauce and half of the water in a saucepan over medium heat, bringing it to a boil. In a small bowl combine the enchilada sauce mix and 1/2 cup cold water, stirring well to combine. Pour the mixture into the tomato sauce/water mixture and bring to a boil stirring frequently. Reduce heat and simmer for 2-3 minutes for the flavors to marry.
Stir Mix, combine 4-5 Tbs of the homemade Enchilada mix with 1 cup of water and 1 cup of tomato sauce.
(Makes 12 batches.)
Here’s our favorite recipe for making homemade enchiladas, by the way, these freeze very well and can go straight from the freezer to the oven after a busy day to make dinner prep super simple.