Hearty, thick and delicious homemade enchilada sauce in under 10 minutes. It’s 1000x better than that canned stuff at a fraction of the price. Making enchilada sauce for the first time is like the first time you make mayo or hummus at home (assuming you do of course..). It’s that ‘aha’ moment when you realize how easy it is and how foolish you have been for buying it from a can all these years ????
Ever since I began making enchilada sauce at home a few years ago, I swear I haven’t purchased a can since. Yes, it’s because it is so much cheaper and fresher at home, but also because it really does taste a lot better homemade.
Enchilada sauce can be used in casseroles, burritos, tortillas, or simply as a sauce in rice dishes. Some of our favorite enchilada dishes include the tater tot enchilada bake and the creamy salsa verde enchiladas.
To make this delicious sauce simply whisk the vegetable oil and all-purpose flour in a small sauce pan over medium heat. Once the oil and flour are bubbly, add the spices and chicken stock and let it simmer away for 10 minutes or until thick and hearty.The results are truly delicious ????
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato sauce crushed tomatoes can also be used
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- In a medium saucepan heat oil and whisk in the flour. Cook for 1 minute while whisk vigorously.
Next, add the chili powder and cook for an additional 30 seconds. Add the chicken stock and spices. Whisk for a few seconds to remove any clumps.
Bring the sauce to a boil then reduce the heat to a medium/low and simmer for 8-10 minutes or until the sauce is thick and cots the back of a spoon.
Yes tomato sauce is left out of instructions!
You forgot to include the tomato sauce or crushed tomatoes when adding the ingredients to the recipe.
I’ll be making this later today, Thanks for the post.