My family and I love enchiladas. I have always gone with the store bought sauce and added a little roux to thicken it up. Then, I saw a post from The Taste Tester making her own enchilada sauce. When I read the recipe, I could not believe how easy it was to make. I have tried so many things because it is better and cheaper to make it yourself.
I made a double batch because I was making the sauce for an enchilada lasagna I planned to make later this week. Sometimes, we just need to look up a recipe and learn that there is not much to it.
Enchilada Sauce (adapted from the Taste Tester):
- 4 tbsp canola or vegetable oil
- 4 tbsp all-purpose flour
- 6 tbsp chili powder
- 1 tsp each garlic powder and salt
- 1/2 tsp each cumin and oregano
- 4 cups chicken broth