Enchilada Sauce

From: Forks Over Knives

Makes about 2 1/2 cups

This versatile red sauce is the one I use in our Tamale Pie and Potato Enchiladas. Keep some on hand in the fridge and I am certain you will find many other uses for it as well.

INGREDIENTS:
1 can (8 ounces) tomato sauce

1 – 1 1/2 tablespoons chili powder

2 tablespoons cornstarch

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

INSTRUCTIONS:

Whisk together the tomato sauce, chili powder, cornstarch, onion and garlic powders, and 1/2 cup cold water in a saucepan. Cook and stir over medium high heat until the sauce thickens, about 5 minutes.

Serve warm. Refrigerate leftover sauce, in an airtight container, for up to 1 week. Reheat in a saucepan over low heat, stirring with a whisk until warm.