Yes, that is a very bold and dramatic title, I know. But you have to understand that there were only 2 ways that Enchilada sauce would have passed my lips ~ the first would be in a restaurant or from a can.
If I had known how GREAT these foods were when you make them yourself, I would have been eating (and making!) them years ago!
And for those of you who are wondering (or worrying) enchilada sauce is NOT hot. Not unless you want it to be, which is another reason to make it yourself. It’s the cayenne pepper (and sometimes chili powder) that controls how much heat there is.
This enchilada sauce is WORLDS better than ANYTHING canned, I promise you! The 1st time I made it, the chili powder was a bit much as I fast discovered the flavors get better (and a little stronger) as they sit.
Also, you can use beef broth, chicken broth or vegetable. But whatever you use, be SURE to check the salt as you are making it. Nothing can ruin a sauce quicker than too much salt.
I use my homemade chicken broth which contains ZERO salt. So the recipe has a 1/4 teaspoon of salt added to reflect that. If you are using boxed broth, I would omit the added salt and taste it AFTER it simmers and decide if you need to add any.
But just be warned: you will probably never see a can of red enchilada sauce in your shopping cart again.Print
A homemade enchilada sauce that’s ready in 15 minutes!
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons flour
- 3 Tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (if using boxed broth taste first before adding)
- 2 cups chicken broth
- Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute
- Add all the spices and stir.
- Gradually and slowly add the broth, whisking to prevent any lumps.
- Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.
- Use immediately or store in an airtight container in the fridge.