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.
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!
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.
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.
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 Recipes