RED ENCHILADA SAUCE

HOMEMADE RED ENCHILADA SAUCE

prep time:5 MINS

cook time:10 MINS

total time:15 MINS

The best homemade red enchilada sauce recipe. This recipe has lots of flavor and is pretty much effortless! Believe me, you’ll never go back to the canned enchilada sauce again! Simple to make and can be frozen for later use.

INGREDIENTS:

• 1 chipotle pepper + 1 tablespoon adobo sauce
• 3 cups chicken or vegetable stock
• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 (8 oz) can tomato sauce
• 4 tablespoons chili powder*
• 3/4 teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt

DIRECTIONS:

1. Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.
2. Heat the oil in medium saucepan over medium-high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn’t stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add the chipotle pepper mixture. Once the sauce starts to thicken, add the chicken stock 1/2 cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

Use the sauce immediately or let the sauce cool completely before refrigerating in an airtight container for up to 1 week. The sauce can also be frozen. Allow the sauce to cool to room temperature before freezing. To use, simply allow the sauce to defrost in the refrigerator overnight.

NOTES:

• I think the sauce is about a medium level of spice if you use as directed. If you’re hesitant to use the chipotle along with the 4 tablespoons of chili powder, start by using half the quantity. More chili powder can always be added once the sauce has started to simmer. Feel free to increase the chili powder too if you prefer a spicier enchilada sauce.