RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP TIME: 5 MINS

 

COOK TIME: 15 MINS

 

TOTAL TIME: 20 MINS

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to 3 days.

*I consider this sauce pretty mild.  But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne.  From the comments, it sounds as though chili powders vary significantly from country to country.  But the traditional American chili powder is fairly mild, and should not be overly spicy.