Red Enchilada Sauce
Every time I make the sauce for my favorite enchiladas, I feel like it deserves its own post.
Believe me, people. This recipe will knock your socks offffffff.
I guarantee you will never go back to the canned store-bought stuff again. This sauce is a breeze to make, calls for simple ingredients, and is insanely delicious. Whenever I am making enchiladas, I will often whip up a double batch of the sauce to use in some chicken soup, as a marinade, or to some salsa or quesadillas up a notch. Really, it is so good.
Just make sure that you pay the extra dollar for some good quality chili powder. You will taste the difference. And love it.
Did I say you’ll love it?
Update 3.31.14 – SO many of you readers have used and loved this sauce over the past few years that I decided to post some new photos of the sauce, after making it for the 492th time. :)
Also, a number of people have commented on the color of the sauce. Different chili powders that I have used sometimes make the sauce more brown and sometimes more red. I also always shoot my photos about a foot away from a window, so the backlighting can make the photos also appear more vibrant. Whatever color it comes out, though, this sauce is always crazy good. I hope you continue to enjoy it! Here’s the recipe…
Red Enchilada Sauce
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose or gluten-free flour
- 4 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock
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 two weeks.
I also enjoy substituting 1-2 Tbsp. of chipotle powder in place of some of the chili powder.