This savory sauce has a lovely tomato flavor and a strong kick of spicy heat. It can be used in any recipe that calls for canned enchilada sauce, and I personally think this sauce tastes way better than its canned counterpart. And it's super quick and easy to make to boot!
This is an original recipe:
Jennifer's Easy Enchilada SauceNotes:
4 tsp ancho powder
2 tsp cumin
2 tsp oregano
2 tsp garlic powder
1 tsp chipotle powder
1/4 tsp onion salt
1/4 tsp cayenne
2 tbsp all-purpose flour
2 tbsp oil
1 1/2 c chicken broth
15 oz can (unflavored) tomato sauce
1. In a small bowl, whisk together all of the spices. Set aside.
2. Pour the oil into a medium-sized sauce pan and heat up the oil until it shimmers. Sprinkle the flour evenly over the oil and, while whisking constantly, cook the oil and flour mixture over low heat until the flour becomes a nice golden-brown color.
3. While whisking constantly, slowly drizzle in the chicken stock into the flour mixture. After all the chicken stock has been added, add the tomato sauce and the spices. Whisk until everything is well combined.
4. Bring the mixture to a simmer, and simmer it for 3 - 5 minutes, stirring often. The sauce is done when it thickens slightly.
5. Use this sauce in any recipe that calls for enchilada sauce.
- This recipe makes a really spicy sauce. If you want a milder version, omit the cayenne and replace the chipotle powder with smoked paprika.
- This sauce freezes well.