I've never really been a big fan of enchiladas. I liked the idea of them. Beef enchiladas sounded good. Chicken enchiladas sounded good. Heck, I've even made sweet potato enchiladas! And every time, the filling, cheese, and tortillas tasted wonderful, but the sauce was so...metallic tasting! That always ruined it for me! I always used the enchilada sauce in the can for my recipes - come to find out, that was the culprit of the metallic taste! So, from now on, I will only use homemade enchilada sauce! It really makes a huge difference.
Heat the oil in a large skillet over medium-high heat, then whisk in the flour and chili powder.
Reduce heat to medium and continue to whisk until browned.
Then whisk in the tomato sauce, chicken broth, garlic powder, cumin, onion salt, and salt until smooth, and simmer on medium-low for about 10 mins. It's ok if it bubbles - it's supposed to :)
That's it!
You can use it right away or store in a container in the refrigerator for a few days until you are ready to use it. You could even double the recipe if you like to use a lot of sauce with your enchiladas.
Homemade Enchilada Sauce
Adapted from Allrecipes.com
Ingredients:
- 1/4 cup vegetable oil
- 2 Tablespoons all-purpose flour
- 2 Tablespoons chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1/4 teaspoon salt
Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
~Lovely Fluffy Mama
