Out of desperation during the pandemic I made this recipe up in order to avoid going to the grocery store when I forgot to buy Enchilada Sauce. Ta da! The best things are produced out of necessity. Now, I'll never buy Enchilada Sauce in a can again - this is soooo much better.
Ingredients:
- 3 Tablespoons Olive Oil
- 2 Tablespoons flour
- 1 Tablespoon ground chili powder (I use a medium heat and dark chili powder - but you can use whatever is your favorite)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 teaspoon Kosher salt
- Pinch of ground cinnamon (this is totally optional but it makes a big difference, so at least try it once)
- 2 Tablespoons tomato paste
- 2 Cups chicken broth
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ground pepper
Procedure:
- This is super easy and super quick, so be ready with all the ingredients. Pre-measure everything before getting your pan heated up.
- Preheat a 3 quart sauce pan to medium heat and drop the oil in. Immediately pour in the flour and spices. Whisk constantly and watch the mixture deepen in color. This does not take long - maybe 30 seconds to 1 minute.
- Whisk in the tomato paste until thoroughly incorporated. Again, this takes only moments - don't let it burn!
- Pour in the chicken broth slowly while whisking constantly. The sauce should become thickened almost immediately. It should take maybe 2-4 minutes to become thick enough to coat the back of a spoon.
- Remove the sauce pan from the heat and whisk in the vinegar and the pepper. Taste to make sure the salt and pepper is right - adjust as you like it.
It's ready to cover your enchiladas for a cheaper, almost as easy, and way better tasting then it's canned counterpart!