I love food with Southwest flair.  I could eat it every day of the week and not get tired of it.  Enchilada sauce is not just good on enchiladas.  It’s also yummy over eggs and in casseroles.  Each batch yields about the same as a 20 ounce can of sauce. 

One Batch Enchilada Sauce Mix

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 or stevia blend

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 water. Bring to a simmer and cook until thickened.

Big Batch Enchilada Sauce Mix

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 or stevia blend

1/4 cup  ground cumin

1/4 cup  garlic powder

2 Tbs  oregano

2 Tbs cayenne (opt.  leave out for mild sauce)

Mix well and store in a glass quart jar. Use 4-5 Tbs with 1 cup of water and 1 cup of tomato sauce. (Makes 12 batches.)