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!
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!
This is awesome, Stef! When I need enchilada sauce, I can never seem to find it in the store. I'm so making this!
ReplyDelete~Steph @ Silver Boxes
How long can this keep in the fridge?
ReplyDeleteI was born and raised in Texas. Enchilada sauce rushes through my veins!
ReplyDeleteI just recently successfully re-created my favorite "chili gravy." This is more of a brown sauce...not so much chili powder.
After I bring the roux together, try adding your spices while constantly stirring the roux. Allow a minute or two to let all those spices mingle...then add your liquid. I did learn the hard way to withhold salt.
I also like to use Monterey jack exclusively in my enchiladas as it melts so much better than cheddar. I have used both though.
Now I am officially craving enchiladas at almost 3:00am!
I wrote down your recipe so I can switch things up every once in a while.
Cheers!
Tracee