Blasts from the Past: My Favorite, Ultimate Food Storage Recipe

My favorite recipe I’ve made since venturing into cooking with Food Storage is an Enchilada Pie recipe. I told you all about it back in my cooking challenge post.

Since then, I’ve added another twist on the recipe. I realized I was out of enchilada sauce MID RECIPE a few weeks ago. I had gotten far enough that there was no turning back, but I DID not want to run to the store. Does that EVER happen to any of you? I somehow got confused about how much enchilada sauce I had stored (My husband forgets to tell me we’re down to 2 or 3 left when I get him to get one out of the basement for me).

Anyways, I found this recipe on allrecipes, and to my amazement it turned out great, and used ingredients I always have on hand. Now I wont need to bother buying Enchilada Sauce.

Ten Minute Enchilada Sauce
(anything with the title “ten minutes” in it, is my kind of thing)

Ingredients

1/4 cup vegetable oil
2 tablespoons self-rising flour (I used regular)
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

So go ahead, give yourself a challenge! Try this out with the NEW twist!


  • Jmkwiley

    1/4 CUP New Mexico or California chili powder??

  • Tamara

    Thank you for the recipe. I make a shelf stable chicken tortilla soup that calls for enchilada sauce and this is going to save me money!

  • julie

    I used a chili seasoning mix, not sure if it's the exact same thing but it didn't seem like it was too much.
    Hope that helps, and good luck

  • julie

    I used a chili seasoning mix, not sure if it’s the exact same thing but it didn’t seem like it was too much.
    Hope that helps, and good luck

  • Bird_watcher33

    I want to try this recipe for enchilada sauce, but want to make sure first, that the 1/4 c. chili powder is correct. Is it? That seems like a lot.

  • Bird_watcher33

    I want to try this recipe for enchilada sauce, but want to make sure first, that the 1/4 c. chili powder is correct. Is it? That seems like a lot.

  • Bookdad1

    I use cheese and salsa that my wife cans for the sauce instead.

  • Bookdad1

    I use cheese and salsa that my wife cans for the sauce instead.

  • The enchilada sauce was in a can in the basement… I have frozen the whole meal before though- Turned out "ok". I don't think I covered it well.

  • laura

    I found that exact enchilada sauce recipe when I was out of canned sauce, and now it's all I use, I love it.

  • laura

    I found that exact enchilada sauce recipe when I was out of canned sauce, and now it’s all I use, I love it.

  • Sandy – You could can it or I would think you could freeze it. 🙂

  • Ok, I know this is probably a dumb question, but after making how do you store it for later? You said you have it in the basement, so that tells me it was not frozen.

  • I had a similar situation a few months ago and tried a recipe for enchilada sauce that was even better than what I was buying. So I'm not buying it again. Homemade all the way!