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Ten Minute Enchilada Sauce

Reviewed: Jun. 10, 2013
I tried this recipe tonight because I only had one small can of sauce and I had 5 grandchildren visiting and my husband's brother. My husband found this recipe. I have never tried to make enchilada sauce but thought sure I will give it a try. When I read the recipe I thought 1/4 cup of chili powder sounded like a lot of chili - my husband told me that many of those that rated it mentioned that they cut the chili amount in half - so that is what I did. I didn't have the self rising flour either and never use it - I used regular flour and it worked just fine. I don't know if my chili powder was Calif. or Mexico but it tasted just fine too. I had cooked a beef roast in a slow cooker and that is the meat I used for the enchiladas. I used the meat juice in place of the 1 1/2 cups of water. Often I cook chicken or pork this way for enchiladas too; I have decided I will use this recipe again and keep using the juice of whatever meat I cook instead of the water. Next time however, I will use fresh garlic instead of the powder. I love fresh garlic but I had 5 hungry children and I had started dinner later than I had expected - so to save time I used powdered garlic. The kids "loved" the enchiladas, I was getting a bit worried I was not going to get any. My brother in law loved the sauce too as did my husband. So it looks like I won't be buying canned sauce anymore. Oh, I used pureed tomato sauce instead of regular tomato sauce because that is all I had on hand.
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