I love Mexican food. Like I really really really love Mexican food. If my family would agree to it, we would eat some form of Mexican food every. single. day. But since they don't share my love as much I usually have to make do with only once or twice a week.
One of my most favorite Mexican dishes is wet burritos. I used to just use a canned enchilada sauce, but since starting Trim Healthy Mama, I've tried to eliminate as much processed and gross ingredients as possible. Almost every store brand enchilada sauce I checked had some form of sugar or other preservative in it that I just didn't feel comfortable serving my family. I found a few other enchilada sauce recipes online but none of them made me fully satisfied. So after months of tweaking my own recipe I've FINALLY come up with the most scrumptious enchilada sauce.
This recipe can easily be doubled or tripled if needed. It uses basic ingredients that most people would have on hand: tomato sauce, chili powder, onion powder, garlic powder, oregano, cumin, salt and crushed red pepper flakes (only if you like a little extra spice).
My favorite way to use enchilada sauce is for a wet burrito - a low-carb tortilla, some taco meat (or chicken), fajita vegetables, rolled up and topped with the sauce and cheese, lettuce and sour cream on the side. It is a very yummy S meal. You could easily make this an E meal by using boneless skinless chicken breasts and not using any cheese or sour cream. You could have Greek yogurt on the side instead.
Enchilada Sauce Makes 1 Cup
- 8oz. can of tomato sauce
- 1 1/2 t. chili powder
- 1/2 t. onion powder
- 1/2 t. garlic powder
- 1/4 t. sea salt
- 1/4 t. cumin
- 1/4 t. oregano
- pinch of crushed red pepper flakes (optional)