Homemade Red Enchilada Sauce

Usually when we go out to a Mexican resturant for dinner, more times than not, I'll order enchiladas. They are by far my favortie. Mostly for the sauce, I love resturant enchilada sauce so much more than the canned stuff! I had never tried making it homemade, but after researching a little I decided it didn't look too hard, and it wasn't! In fact, I may never use canned again!

 

recipe adapted from Budget Bytes

 

 1/4 cup vegetable oil

1/4 cup all purpose flour

1/4 cup chili powder

4 cups chicken broth (or water)

6 oz can of tomato paste

1 tsp cumin

1 tsp garlic powder

1/4 tsp red pepper flakes

1 tsp salt

1 TBS franks red hot sauce (optional)

 

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.

After one minute, whisk in the broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.

Starting with a 1/2 teaspoon, add salt to taste. The sauce is now ready to use!
 

I used this sauce over Sweet Corn and Chicken Enchiladas (recipe to come), but you can use it over anything! Burritos, Chimichangas, salads... the options are endless!