Quick & Easy Enchilada Sauce

Site for original Recipe before changes: www.skinnyms.com


  • 2 tablespoons cornstarch, optional flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • Kosher or sea salt to taste
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups chicken broth, (optional vegetable broth)
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon canola oil
  • 4 cloves garlic, minced
  1. Combine in a small bowl, cornstarch, cumin, chili powder, salt and pepper.
  2. In a mixing bowl, whisk together tomato sauce, tomato paste, broth, and chili powder mixture, set aside.
  3. In a medium skillet, over medium-low heat, add canola oil and sauté garlic until fragrant, approximately one minute. Gradually stir in tomato sauce mixture and cilantro, bring to a boil then reduce to a simmer. Continue to simmer until thickened, approximately 15 minutes.