Once you make your own enchilada sauce you will never buy store-bought again! It is super easy to make and the taste is outstanding!
I decided to make our own enchilada sauce out of pure necessity. I had planned a great Cinco de Mayo dinner which included pulled pork enchiladas and enchilada casserole.
Sounded like a terrific idea until it was time to add the enchilada sauce and the pantry was empty. Left without a car that day, I quickly began searching the cupboards to see what I could throw together.
After a quick search of popular enchilada sauce recipes, I decided to combine a few ingredients and see what I came up with.
Ever since that May, I have always made my own. It only takes a few minutes to prepare and you can freeze any leftovers for use later.
2 Tbsp vegetable or canola oil
2 Tbsp all-purpose 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 whisk for one minute.
Use immediately, refrigerate in an air-tight container for up to two weeks or freeze for later use
Enjoy! (recipe card at the bottom of the page)
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Mary and Jim
- 2 Tbsp vegetable or canola oil
- 2 Tbsp all-purpose 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.
- Gradually add in the stock, whisking constantly to remove lumps.
- Reduce heat and simmer 10-15 minutes until thick.
Use immediately, store in refrigerator for up to two weeks, or freeze
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g