I wanted to share with you today about how to make a simple enchilada sauce instead of buying expensive enchilada sauce at the store and it's much tastier. I always make sure that I link my stuff up and give credit where credit is due. www.pomanmeals.com

INGREDIENTS:

Homemade enchilada sauce-

2 tablespoons vegetable oil
1/2 onion-chopped fine
3 cloves garlic- minced
4 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon Italian seasoning
2 tablespoons cornstarch
1 cup chicken broth- *I use bouillon based
1 cup tomato sauce 

INSTURCTIONS: For the homemade enchilada sauce - in a medium sized pot, add the vegetable oil over medium heat.  Add in the garlic and onions.

Add the seasonings over the onions/garlic and stir.

Saute for a few minutes until the onions are slightly tender and the spices are toasty.

In a small bowl, whisk the cornstarch into the chicken stock. Pour the chicken stock mixture into the onion mixture slowly, whisking until everything is well blended. Stir in the tomato sauce. 

Bring to a boil and reduce to simmer for about 10 minutes or so, until thickened. This sauce is great to make ahead or double up and freeze. It will be ready for you anytime you want enchiladas. No canned sauce here! 

UPDATE-
Hubby and I made this sauce tonight and we both feel something is missing. We believe there is too much chili powder in the recipe. I'm going to try to cut the amount of chili. Stay tuned!