First, I am all about giving credit where credit is due. This is absolutely the “Gimme Some Oven” Enchilada Sauce recipe. I thought about just linking to it but, as I learned when my favorite post about grain cooking times went away because the site went keto, it is better to have a duplicate post than risk one day having no post at all. I do recommend checking out the original post if you want more info about ingredients, variations, or why this sauce has no tomato. While the recipe is hers, the photos are mine.
One other note, while this recipe is not sized for my small family the way I normally do, you can easily cut it in half to use in a single recipe for a small family. I normally just use it twice in the same week, maybe enchiladas tor dinner one day and enchilada soup for a lunch later in the week.
Enchilada Sauce
Description
I've been making this amazing homemade enchilada sauce for years. So much better than the canned stuff and I always have the ingredients on hand.
Ingredients
Instructions
-
Make the roux and toast the spices
- Set stock in a pan over high heat to warm while you start the roux.
- In a separate pan, heat oil over medium-high heat, whisk in flour and cook for 1 minute.
- Add the chili powder, garlic powder, cumin, and oregano and cook for 1 minute whisking frequently.
-
Add stock and simmer
- Slowly whisk in warmed stock. Continue whisking until there are no lumps. Warming the stock first will reduce the lumps and the need to whisk but this works fine with room temperature or cold stock as well.
- Reduce heat to low and simmer, uncovered, for about 10-15 minutes. The sauce will thicken a bit.
-
Season and serve
- Add salt if needed.
- Sauce is ready to use so start building your enchiladas, add it to soup, make some other fabulous dish, or store it for another day.
- If you are not using it immediately, allow it to cool to room temperature before storing it in the refrigerator for up to 5 days.
