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Most people reach for a can of sauce when they decide to make enchiladas. It's easy, it's safe, and it's what most enchilada recipes call for. And really, a can or two of Old El Paso enchilada sauce mixed up with a dry packet of enchilada sauce mix is pretty dang good. However, it's not the most frugal option. Plus, there really is a sense of pride and accomplishment when you can make a batch of homemade enchilada sauce that tastes every bit as good if not better than the ready-made options.

Here is the recipe I use when I make enchilada sauce. Feel free to experiment. It's fine by me if you leave out the cilantro, add more cumin, or use garlic powder instead. Be careful with the Tabasco sauce, though; a little bit goes a long way!

2 tbsp vegetable oil
2 tbsp flour
1 1/2 tbsp chili powder
2 cups water
1 (6 oz) can tomato paste
1 1/2 tsp ground cumin
1 tsp oregano
1 tsp dried cilantro
1 tsp salt
1/4 tsp minced garlic
1/4 tsp Tabasco sauce (optional for an extra kick)

Heat the oil in a saucepan. Stir in flour and chili powder. Cook for 1 minute. Add the remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and let simmer for about 10 minutes.

Learn more about this author, Victoria Neely.
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