Combine all ingredients and let simmer over low heat for about 10 minutes to combine the flavors.
Nutrition data is for entire recipe.This easy, made-from-scratch enchilada sauce can be made in bulk and frozen in recipe-sized portions. Simply multiply the recipe by the number of batches you would like to make (use the adjustable serving slider to adjust quantities), then divide the bulk sauce by that same number of portions to freeze. Label as follows:Homemade Enchilada Sauce Date____________________Thaw and use in place of canned enchilada sauce. Equals one 15 oz. can enchilada sauce.