Sometimes I come up with homemade recipes out of pure disgust of the ingredients found in processed foods on the shelves at the grocery store; and other times I come up with stuff at home out of necessity. Like when I want to make a mexican lasagna and I don't have any enchilada sauce in the pantry!
This super simple enchilada sauce is so flavorful and comes together in just a few minutes, with just a few ingredients.
Ingredients:
3 tbs vegetable or olive oil1 tbs flour
1/4 cup chili powder
2 cups chicken broth
1 sm can tomato paste
1 tsp ground cumin
1/2 tsp salt
Directions:
In a small sauce pan heat oil over medium flame. Add flour, stir until smooth. Cook roux for 1 minute.
Add chili powder (you can use less than the 1/4 cup... for less 'heat' use 2 tbs) cook and stir for 30 seconds.
Add chicken broth, tomato paste, cumin and salt. Stir to combine. Bring to a boil, reduce heat to low, cover and simmer for 10-15 minutes. Sauce will thicken. Add a little water or chicken broth to reach desired consistency.
Sauce will keep in an air tight container in the fridge for a couple weeks... but why?! Use it on enchiladas, in mexican lasagna or casseroles, or if you're like me and you love a spicy late night snack... spoon this sauce on top a plate of cheesy nachos! YUM!
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