I usually have seasoning recipes on hand for things like tacos, fajitas, or ones called ‘southwest’ or ‘cajun’, but I didn’t have one for enchiladas. So when my Black Bean Enchiladas recipe called an enchilada seasoning mix, I knew I wanted to find a good blend for it.
This recipe is a dry mix and is the equivalent of a 1.5 oz package like you’d find in the stores. To make enchilada sauce with it, you can stir the seasoning blend with 1-1/2 cups water and 8oz of tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Then use as directed in your enchilada recipe.
For the Crockpot Black Bean Enchiladas I made, I just needed to use 1 tsp of this dry mix. The rest I’ll keep for future use, stored in an air-tight container with the rest of my spices.
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp cornstarch
- 1-1⁄2 tsp salt
- 1-1⁄2 tsp dried onion flakes
- 1 tsp sugar
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1⁄2 tsp oregano
- 1⁄2 tsp ground coriander
- 1⁄4 tsp cayenne
- Mix all ingredients together.
- I omitted the sugar for this spice blend.
- If making ahead of time, store in an air-tight container.
- Photo credit: Boomette on food.com