Enchilada Sauce

I found this recipe when I was planning on making enchiladas and didn't have time to run to the store for the sauce. This was so simple and uses common pantry ingredients.

 

This recipe makes enough for a 9x13 pan of enchiladas.

 

I found this recipe online, but I can't find the original source. Please let me know if you know who deserves credit.

 

 

Homemade Enchilada Sauce

 

1 tablespoons olive oil

2 1/2 tablespoons chili powder

2 tablespoons flour

1 15 ounce cans of tomato sauce

1 1/2 cups lower sodium chicken broth

3/4 teaspoons garlic powder

3/4 teaspoons onion powder

1/4 teaspoon salt

1 1/4 teaspoons cumin

 

In a large sauce pan, heat oil over medium heat. Add chili powder and flour whisking constantly to combine. Mixture will be a thick paste (roux).

 

Slowly add in a small amount of tomato sauce whisking until the roux has dissolved. If you don't whisk, it will end up a lumpy mess! Once the roux is combined, add the rest of the tomato sauce and chicken broth. Whisk to combine.

 

Add in the rest of the spices, stir to combine.

Bring to a boil, reduce heat and simmer for 15 minutes.

 

Remove from heat and use in your enchilada recipe, or cool and divide into containers for storage.

 

Can be refrigerated for up to a week, or frozen for 3 months.