Homemade Red Enchilada Sauce

Recipe from www.gimmesomeoven.com

Husband-Tested in Alice’s Kitchen

Makes about 1 ½ to 2 cups* (This depends on how much you reduce the sauce.)

It’s easy to make your own homemade red enchilada sauce.  It only takes a few minutes and ingredients that you most likely have in your pantry.  Make a double batch and freeze a batch for later.  Use the sauce for your favorite enchilada recipe.  I used 2 cups of the sauce for Sweet Potato Enchilada Skillet and then used 1 Tablespoon of the sauce to mix in with the same amount of mayo for a dip for roasted sweet potatoes as a snack.  Why buy canned when you can so easily make your own?

2 Tablespoons vegetable oil or avocado oil

2 Tablespoons whole-wheat flour (or all-purpose flour or gluten-free flour)

4 Tablespoons chili powder (If you’d like a smokier sauce, you can use 3 Tablespoons chili powder and 1 Tablespoon chipotle powder.)

½ teaspoons garlic powder

½ teaspoon kosher salt

¼ teaspoon ground cumin

¼ teaspoon dried oregano

2 cups Homemade Chicken Broth OR Homemade Vegetable Broth

(If you prefer using Better Than Bouillon, you would need 2 teaspoons per 2 cups of water. You can also use canned or boxed stock.)

Heat oil in a small saucepan over medium-high heat.  Add the flour and whisk together over the heat for one minute.  Stir in the remaining seasonings.  Gradually add in the stock, whisking constantly to prevent lumps.  Reduce the heat and simmer 10-15 minutes until slightly thickened. 

Use immediately OR refrigerate in an airtight container for up to 3 days.  (You can also freeze this sauce.)

*If you have any left over sauce, mix equal parts Homemade Enchilada Sauce and mayonnaise OR yogurt for a yummy dip for roasted sweet potatoes or sweet potato fries.

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