Homemade Enchilada Sauce
It takes no time to make homemade enchilada sauce that will take your enchiladas to a whole new level of flavour. Creamy, smooth, tangy, and full of flavour. Give this recipe a try, and you will never want to buy canned enchilada sauce again.
- Prep
- 2 min
- Cook
- 20 min
- Total time
- 22 min
- Servings
- 4
Ingredients
- 2 tbsp olive oil divided
- 2 tbsp flour
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 3 tbsp tomato paste
- 2 cup chicken stock
Method
-
Heat 2 Tablespoons of olive oil in a Dutch oven, at medium-high heat.
-
When it is hot, whisk in the flour, chili powder, cumin, salt, pepper, and oregano.
-
Allow this to cook for about 5 minutes, whisking often. Whisk in the tomato paste.
-
Then whisk in the chicken stock, until there are no lumps.
-
Leave the sauce on the heat, simmering (we want it to simmer for at least 15 minutes, more is fine).
-
Once ready, use the sauce as you would like.
Course
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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