Homemade Red Enchilada Sauce Recipe
We recently had enchiladas for dinner and I wanted to ditch the canned sauce. I made my own and it was delicious! Super easy, and way tastier too. Here’s what I did…
WHAT YOU NEED:
- 4 Tbsp. vegetable or canola oil
- 4 Tbsp. all-purpose or gluten-free flour
- 4-8 Tbsp. chili powder, depending on how much (or little) ‘kick’ you want
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. cumin
- 1/2 tsp. oregano
- 2 c. chicken or vegetable stock
WHAT YOU DO:
Heat oil in a pan over med-high heat. Add flour and stir together over the heat for a minute or two. Stir in the chili powder, garlic powder, salt, cumin, and oregano.
Gradually add in the stock, whisking to remove lumps.
Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an airtight container for up to 2 weeks.
Makes approximately 4 cups.
recipe adapted from gimmesomeoven.com