fool·proofEnchilada Sauce
Incapable of going wrong or being misused…


I chuckled as I finished up my first batch of enchilada sauce. I knew the recipe was simple and easily accommodated specific dietary needs, yet even with my limited ingredients, the final result was still wonderful! My friend makes it without garlic powder… I did not have onion powder… and the recipe called for cornstarch! Part way through I recalled I had given mine away, and not wanting to substitute wheat flour, I eliminated the extra water included in the original recipe, cooked it a bit longer, and it turned out great! Not to call myself a fool, but with my history of creative culinary escapades, I always appreciate something that is pretty much foolproof…


  • 1-2 TBS. chili powder
  • 1 TBS. oil of your choice
  • 1 cup chicken broth (could use beef or vegetable)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 8 ounces tomato sauce
  • salt to taste
  1. Heat the oil in saucepan over medium heat
  2. Add chili powder, and stir for 1 minute. It will become aromatic.
  3. Stir in broth and heat until simmering.
  4. Add garlic and onion powder.
  5. Stir in tomato sauce, continue to simmer to desired consistency, salt to taste, and enjoy!

Makes 2 cups.