There is just something wonderful about making your own enchilada sauce. It brings your meal to a whole new level, not to mention its wallet friendly!
This may not be the most authentic recipe but it packs tons of flavor and is simple to boot.
You’re not about to hear me complain over here!
The following recipe is the equivalent to about 2 cans worth of enchilada sauce- ish. It may actually be a bit more than that but again, you won’t hear me complain!
Sure, you can halve the recipe but I figure if I am going through the trouble to make a batch of sauce I might as well make enough to freeze some for later. Who’s with me?
- 1/4 cup vegetable oil
- 1/4 cup chili powder
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2- 1 1/2 teaspoons kosher salt
Directions: In a medium size pot whisk together the oil, chili powder, and flour. Turn the heat to medium and slowly bring to a boil, whisking every so often. Once the mixture is boiling allow to continue bubbling for 1 minute. Whisk in the chicken stock, tomato paste, garlic powder, cayenne powder, cumin, and oregano. Continue cooking the sauce over medium heat and bring it to a simmer. The sauce will thicken as it cooks. The sauce is ready when it has thickened enough to coat the back of a spoon. Taste the enchilada sauce and season with 1/2- 1 1/2 teaspoons kosher salt, depending on how salty the chicken broth was that you used. This amount of sauce is the equivalent to about 2 cans worth of enchilada sauce. Use half of the sauce in your recipe and save the other half in a glass jar in the refrigerator for a few days or freeze for another time.
Here are our cast of characters for this crazy good enchilada sauce.
Heck, dig through your pantry and you can probably make this right now! Do it!
If you are using dry chicken stock go ahead and mix it up according to the package directions. I was all out of already made chicken stock but this stuff is a worthy alternative.
To make life a little easier, in my own little world that is, I like to mix the seasonings right into the broth.
Add a healthy dose of cumin…
An extra healthy dose of garlic powder…
Some cayenne to spice things up…
And a wallop of oregano. I know it sounds like an odd addition but it works!
Whisk it up and set it by the stove. We’ll need this here flavor soup soon!
Oh, I think I need some coffee…
In a medium sized saucepan add equal amounts of oil, flour, and chili powder. Easy to remember!
Whisk it together and turn the heat to medium, we’re going to gently bring this to a boil.
Meanwhile, let me show you my trick for getting tomato paste cleanly out of the can.
No more trying to scrape every last bit from that pesky little can.
Go ahead and crack open the top lid.
Now flip the can, yes, flip it on over. Tomato paste is nice and thick and won’t run out all over your counter top.
Open the bottom side as well.
By now the oil/flour/chili powder mixture should be bubbling. Let this bubble for 1 minute.
Now pour the chicken broth mixture into the pot and whisk it until combined.
Now we’re back to the tomato paste. Gently push down from the top and push the tomato paste out of the bottom.
Would you look at that? Peel off the bottom lid before it gets lost in the pot, it wouldn’t be the first time I have had to fish it out.
Whisk in the tomato paste and continue cooking the sauce until it has come to a simmer and thickened beautifully.
This is lookin’ goooood!
Once the sauce is thick enough to coat the back of a spoon the enchilada sauce is ready to go!
Use half of the sauce for the enchiladas I will be sharing very soon! Save the rest in the freezer for another time.
This enchilada sauce packs a flavor punch and you will be proud to hear the mmmmm’s and aaaaahhh’s echoing from your dinner table.