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.
Recipe
Enchilada Sauce (adapted from the Taste Tester):
Ingredients:
- 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
Directions:
Heat oil in a sauce pan over medium heat. Add the flour, combine and cook for 1 minute after is is combined. Stir in the rest of the seasonings. Gradually add in the chicken stock, whisking thoroughly so there are no lumps. Reduce heat and simmer for 10 – 15 minutes until the sauce thickens up. I turned my heat back up to get to the thickness I wanted.
Use immediately or refrigerate in air tight container for up to 2 weeks.
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