Have you ever wanted to make enchiladas but you don’t have enchilada sauce on hand? No problem, you can make homemade enchilada sauce that only takes minutes to prepare for a quick weeknight meal! This sauce is delicious over rolled enchiladas or if you’re like me and you don’t like to get your hands dirty, layer your enchiladas. These corn tortillas are stuffed with my One-Pan Mexican Quinoa.

Ingredients:

4 cups vegetable broth

1 - 15 oz can tomato sauce

3 Tbsp chili powder

2 Tbsp ancho chili powder

2 tsp cumin

2 tsp garlic powder

1 tsp dried oregano

1/4 cup cornstarch plus cold water

Instructions:

1. Whisk together cornstarch with just enough water to make a slurry, stirring until smooth.

2. Add all ingredients to a saucepan .

3. Bring to a simmer and whisk until smooth and thickened, about 10 minutes or so.

4. Allow to cool completely before storing in glass jars or freezer containers.