This dry enchilada seasoning is quick and easy to make, and perfect for seasoning your favorite proteins, veggies, rice and more.
- 1/2 cup chili powder (*not cayenne)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Whisk all ingredients together in a small bowl until combined.
- Store in an airtight container for up to 1 year.
I used traditional American chili powder for this recipe (not cayenne). Feel free to use a mixture of chili powder and chipotle chili powder, if you would like a smokier seasoning.
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This was a great recipe! I like to keep things simple and as such, I don’t keep enchilada sauce on hand. I was excited to see this seasoning recipe that I could make and add to tomato sauce when I want to make enchiladas. And it uses spices that I already have in my pantry! Thanks for this recipe and I can’t wait to try some of your other recipes!
This was great and so easy. I had some leftover lentils, very bland, knew they needed some “help” before I used them to make enchiladas. I first toasted (a portion of) your spice blend and then added the lentils, stirring them around to get them covered and delicious. I took a small bite just to see, but then I wanted to take more bites it was so yummy. (I didn’t — just for inside the enchiladas.)