Homemade Enchiladas Sauce.
The sauce comes together rather quickly, so it’s well worth the few extra minutes to gather all of your ingredients in advance. I also try to use nice rich homemade chicken broth whenever possible, but boxed works well too. Make this sauce…trust me, you will love it…and your spouse will call you a stud. I’ll take that.
- 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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