We really enjoy chicken enchiladas once in a while but enchilada sauce is not to be found here in Bavaria. I tried a couple of recipes without decent results. The first one I made was full of tomato sauce and ended up tasting like spaghetti. NOT the result I was looking for..haha! So, after doing further research,I started putting together different combinations and came up with this one. It was Dan tested and approved so I offer it here for you!
Just watch the salt. Depending on what type of chicken stock you use, it can be plenty salty without adding more. Taste, taste and taste.
Enchilada Sauce-Red
Nicely thickened with just the right amount of spice and heat. If you like it "hot," try using a hot chili powder or adding a pinch of cayenne. The recipe makes 2 cups but I doubled it and put a container in the freezer for future use.
Ingredients
- 2 Cups Chicken Stock homemade,store bought or bouillon cubes
- 2 TBLS vegetable oil
- 2 TBLS AP flour
- 3 TBLS Chili Powder-prepared
- 3/4 Tsp Garlic Powder
- 3/4 Tsp Oregano leaves not "ground" oregano
- 3/4 Tsp Cumin ground cumin, not whole seeds
- 1/4 Tsp ground Black Pepper
- 1/4 Tsp Salt Optional-taste first and add if needed
Instructions
- Measure all the spices into a small bowl and set aside. In a quart size sauce pan, heat the oil over medium heat and add the flour. Whisk until smooth. Then add all the spices at once and keep whisking. They will form a thick paste. Add the chicken stock all at once and whisk until smooth. It only takes a few seconds. Bring to a boil and stir. Reduce heat and simmer for 5 minutes until slightly thickened. You want to end up with a nice pourable sauce. That's it! Use within several days or freeze.
Tried this recipe?Let us know how it was!
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