Enchilada Sauce Dry Mix

Having homemade Enchilada Dry Mix in the pantry makes dinner faster, easier and healthier! No need to buy extra products like those seasoning packets from the store because you probably already have the ingredients in your pantry. You can make this mix in bulk or mix one batch at a time if you don’t use it very often.

I just made enchilada’s the other night and decided that I must share this recipe with you! The cans of enchilada sauce are big, bulky, and heavy! My husband and I travel a lot so having foods that are light weight, save space and convenient are very important to us. If saving space or traveling lightly is important to you then you will love this recipe!

We live an abnormal lifestyle, but our health is still important to use. We talk a lot about making food from scratch, staying away from all the preservatives from store bought foods and making it convenient for busy lifestyles or life on the road. If you feel overwhelmed and don’t know where to start when it comes to building a from scratch pantry, my From Scratch Pantry Guide is a great place to start!

Ingredients

This Dry Mix Recipe is only for 1 serving. You can make this recipe once and store it until you need to make enchilada sauce or you can make this recipe to make it in bulk by doubling or tripling this recipe.

Dry Mix:

• 2 Tbsp Flour
• 3 Tbsp Chili Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Ground Cumin
• 1/4 Tsp Dried Oregano
• 1/2 Tsp Paprika
• 1 Tsp Sugar
• 1/4 Tsp Salt
• 2 Tsp Chicken Bouillon

Here are some more recipes that you can also make from scratch! Garlic Powder and Onion Powder. I also highly recommend Baja Gold Sea Salt.

Wet Ingredients:

• 2 Cups Water
• 8 oz Can Tomato Paste

Instructions

Dry Mix:

1. Mix together all the dry ingredients.
2. This mix only makes 1 serving. If you want to make this in bulk, you can double this recipe as many times you would like.

Enchilada Sauce:

1. Add 4 Tbsp of Dry Mix to a bowl.
2. Add 2 cups of water and mix until all the spices and water are combined.
3. Then add 8oz of tomato paste to your bowl of water and spices.
4. Mix everything together.

You have successfully made enchilada sauce from a dry mix recipe. Super easy for busy nights and saves so much space in your pantry.

How to Store the Dry Mix

You will want to store this Enchilada Dry Mix in an airtight container if you will be using it within the next few months. This is the airtight container that I really like using… Airtight Container.

If you are wanting to reduce weight or want something that travels well, I highly suggest using mylar bags. These are the ones I use… Mylar Bags. They are light weight, easy to use and easy to store.

If you are wanting to store them for much longer than a few months you will want to vacuum seal them to get as much air out as possible. Air and oxygen are what makes food go stale. If you can reduce the amount of air and oxygen exposed to your food, it will last much longer.

To do this I like to use a mason jar (if stationary) or Mylar Bags. This is the vacuum sealer I use for mason jars. I also use a heat sealer for Mylar Bags. Before you seal either of these containers you will need to add an oxygen absorber like this one to your jar or mylar bag.

Storage Summary

These are the 2 best ways to store this dry mix.

1. Store in an airtight container to use within a few months
2. Vacuum Seal with an oxygen absorber for long term storage.

Want Help?

When it comes to building a from scratch pantry, it can be overwhelming, confusing, and outright exhausting. If you want to skip all the headaches, grab my From Scratch Pantry Guide. It walks you through how to get started and feel confident in the direction you are moving into.

You May Also Like

Here are some of my other recipes that you may be interested in.

• Biscuit Mix
• Pancake Mix
• Cream of Mushroom Soup Mix
• Self-Rising Flour
• Burger Seasoning

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