Homemade Enchilada Sauce
With only a few ingredients from you pantry, you will have the most flavoursome homemade enchilada sauce ready in minutes.
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Servings: 2 Cups
Ingredients
- 2 TBSP Olive oil or avocado oil
- 3 TBSP Plain Flour
- 2 TBSP Chilli Powder
- 1 tsp Ground Cumin
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Dried Oregano
- pinch Cayenne Pepper, Optional
- Salt and Pepper, to taste
- 2 cups Chicken Broth
Instructions
- Heat oil in a medium saucepan over medium heat.
- Whisk in the plain flour.
- Allow the flour-oil mixture to darken slightly until it is slightly golden. You can cook until it's chocolate-brown if you desire.
- Whisk in the seasonings, mixing until completely combined.
- Slowly whisk in the chicken broth into the roux. Do this slowly, as it will allow the roux to be completely incorporated into the liquid.
- Increase heat to medium-high until the sauce comes to a boil.
- Once the roux has come to the boil, reduce heat to medium-low and simmer, whisking occasionally, for 5-10 minutes until enchilada sauce is near your desired thickness.
- Turn off heat and remove saucepan from heat.
- The sauce will still thicken slightly as it cools.
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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.