Nine times out of ten, I am usually thankful when I've planned to prepare a really great dish and get home from gathering all the necessary ingredients from the store, only to realize I've forgotten one.
Well, actually, first I'm mad.
But then I am thankful, because more times than not, I am able to scrounge enough things together to make the missing ingredient from scratch, and it's way better than store-bought. So goes this enchilada sauce.
I wish I could have gotten pictures of the casserole calling for the sauce, but it went so fast I wasn't able to save even a piece to snap a shot the next day. Chicken Tamale Casserole will be prepared again soon, I can assure you, and I will make sure to share the recipe.
I highly recommend pulling this together, doubling the batch, and keeping it on hand for your favorite Mexican meals. I can't believe the flavor difference in this and the store brands, and it is such a quick fix. "Muy" yummy!
Homemade Enchilada Sauce
- 2 tbsp vegetable or canola oil
- 2 tbsp flour
- 4 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/3 tsp oregano
- 2 cups chicken broth
~ 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 broth, whisking constantly to remove lumps.
~ Reduce heat and simmer 10-15 minutes until thick.
Recipe from Gimme Some Oven.