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.

ENCHILADA SAUCE

INGREDIENTS:
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

INSTRUCTIONS:

1. Heat oil in a small saucepan over medium-high heat.Add flour and whisk for one minute.

Stir in the remaining seasonings.

Gradually add in the stock, whisking constantly to remove any lumps.

Reduce heat and simmer 10-15 minutes until thick.

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