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 for 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 a medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Then use as directed in your enchilada recipe. This sauce would work great in this Slow Cooker Cheesy Chicken Enchiladas recipe!

And for the Slow Cooker Black Bean Enchiladas I made, I only needed 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.

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