Trust me when I tell you once you go with Homemade Enchilada Sauce you’ll never go back to the canned variety. From start to finish in 20 minutes and worth every one of those.
Take 5 minutes to gather your ingredients before you begin. Once you start making the sauce it moves quickly.
- 3 Tbl. canola oil
- 1 Tbl. flour
- ¼ cup chili powder
- 2 cups chicken stock
- 10 oz. tomato paste
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- ½ tsp. salt
- In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
- Cook for 1 minute, then add chili powder and cook for 30 seconds.
- Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.
- The sauce will thicken and smooth out. Adjust the seasonings, adding salt as necessary.
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