This Homemade Enchilada Sauce Recipe Is So Easy, You'll Never Buy Canned Sauce Again by Donna John
Making enchiladas? If you're like me, you'll just grab a can of enchilada sauce at the store. Images of soaking bags of dried Mexican chiles in water for hours, then hours of simmering and stirring, made the can sauce very appealing – until this recipe caught my eye. It is so easy to make, but is rich, flavorful and makes a mean enchilada, burrito or sauce for a grilled chicken breast. To make it vegan, simply use vegetable broth instead of chicken broth.
Prep Time: 5 minutes
Cook Time: 15 minutes
- 2 tablespoons vegetable oil
- 4 tablespoons flour
- 3 tablespoons chili powder (I used Gebhardt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups chicken broth
Here's how to make it:
Combine the oil and flour in a saucepot. Cook on medium-low heat, stirring constantly, until roux becomes a medium brown color.
Add all the spices. Cook, stirring, about 1 minute.
Pour in the chicken broth. Whisk until combined.
Cook over medium heat until thickened.
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Related Products on Amazon We Think You May Like:
Vegetable Oil $2 & Up
Flour $3 & Up
Chili Powder $2 & Up
Gebhardt Chili Powder $2 & Up
Garlic Powder $2 & Up
Dried Oregano $2 & Up
Cumin $1 & Up
Chicken Broth $1 & Up
Salt $2 & Up
Vegetable Broth $2 & Up
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