Homemade Enchilada Sauce - Easy AND Clean Eating

We love enchiladas.  We quite often make combos like chicken and rice, beef and bean, bean and veggie, or any other combination you can think of.  I also like to create them as freezer meals in an oven-safe pan.  It's a dish that freezes very well and makes weeknight dinnertime super simple.  On freezer meal enchilada nights I throw rice in the rice-cooker, and spinach or another green on the stovetop, chop up tomatoes, onion, jalapeno and cilantro for a touch of homemade salsa, and dinner is on the table.

The only thing I don't like about enchiladas is the sauce.  Oh sure, it tastes just fine.  But, have you looked at the label on the enchilada sauce you buy?  It can be downright scary.  First, they almost always contain a lot of sugar and salt.  Not good.  Next, they almost always contain "natural flavors".  What is that???

The good news is, homemade enchilada sauce doesn't take a whole lot of time and you may likely have the ingredients on hand in your own pantry.  I have it cooking while I'm creating the filling, then by the time I'm ready to stuff and bake (or freeze) them, it's ready to go.

Homemade Enchilada Sauce
*lightly adapted from a recipe by America's Test Kitchen*

1 Tablespoon vegetable oil (or water if you're avoiding oil)
1 small onion, minced
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 clove garlic, minced
2 teaspoons cumin
3 Tablespoons chili powder
1 teaspoon sugar
2 (8 ounce) cans tomato sauce
1/2 cup water

Heat the oil (or Tablespoon of water) in a 12 inch skillet over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the garlic powder, onion powder, garlic, cumin, chili powder and sugar.  Stir and cook until fragrant, about 15-20 seconds.  Stir in the tomato sauce and water.  Bring to a simmer and cook about 5 minutes, or until slightly thickened.  Season with salt and pepper to taste.