Home » Mexican » Enchilada Sauce {Homemade}

Enchilada Sauce {Homemade}

Enchilada Sauce

Enchilada Sauce

I’m a very organized person, almost OC in my computer organization, and yet I can’t find the recipe I once used to make enchilada sauce.  I searched and searched and nothing.  I know I’ve made enchilada sauce from scratch before but am not sure I ever posted it.  Perhaps it was pre-blog and it was back further than I am remembering.  Frustrating!

So I found a new recipe, several in fact, and it seems that tomatoes are not a part of enchilada sauce.  I don’t remember that, either!  But it makes sense.  The flavor of the sauce has usually been more about peppers than about tomatoes.  I wanted to make an enchilada soup and didn’t have any cans of enchilada sauce laying around.  I know, it’s fast to make the sauce but really, sometimes I just take the lazy way out.

Heat oil, flour and spices together for several minutes to make a roux

Heat oil, flour and spices together for several minutes to make a roux

I’m posting the sauce separately so I can find the recipe fast next time I need it.  It will be easier for everyone else to find too.  I’ve spent hours searching blogs for recipes I swear I read there and not found them.  Before Pinterest, that is.  Pinterest has made my life way easier.  I don’t even have to remember what category I put the recipe in now that I figured out how to search my OWN boards!  That was a very productive day!

Whisk in chicken or vegetable broth

Whisk in chicken or vegetable broth

This recipe is easy and fast and I won’t waste your time showing you 8 photos of the same red sauce in the same pan.  A couple of pictures will be enough.  Since I was using this in a soup recipe I probably could have just thrown it all into the soup pot and it could have made itself in a corner of the soup as the soup simmered.  But just for my oc side, I wanted to take pictures and post it separately.

Simmer 20 minutes until slightly thickened

Simmer 20 minutes until slightly thickened

I heated the oil, added the flour and stirred for a minute.  I measured the spices into the pot and then slowly whisked the chicken broth in.  When it was smooth I reduced the heat and let it simmer until it was thickened, about 20 minutes.  I was busy preparing the soup in another pot so it cooked a little longer than necessary.  Not a problem, it was still perfect enchilada sauce.

Use it in enchilada soup or any other favorite Mexican recipes

Use it in enchilada soup or any other favorite Mexican recipes

And there you have it!  Use or refrigerate to use later!  No cans lost their lives in the making and I had a fresh, additive free enchilada sauce!  And now I can find the recipe fast when I need it.  Bonus!

Red Enchilada Sauce

2 tablespoons canola oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth (vegetable broth also works well if you want a vegan sauce)

In a small saucepan, heat the canola oil over medium-high heat. Add the flour and stir for one minute.

Stir in the spices then gradually add the broth, whisking constantly.

Reduce heat to medium low and simmer for 15-20 minutes or until thick.

If not using immediately, store in the refrigerator for up to 2 weeks.

Makes about 2 cups.

Adapted from Nancy’s RecipesTiara Logo

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