I know I say this all the time, but you really will not believe how incredibly easy it is to make Homemade Enchilada Sauce. I know I was really surprised at exactly how easy it is to make and quick too. I like that I can control the ingredients and have no unwanted additives or preservatives. This recipe makes quite a bit – great for a fiesta – but if you only need a small amount, you can cut the recipe in half but I find it freezes well. When I need some Enchilada Sauce, I just pull a bag out of the freezer and allow it to defrost. Perfect.
My husband likes our Cheesy Beef and Bean Burritos smothered in red sauce. The burritos are another recipe great made ahead and then frozen. He just grabs one from the freezer and -reheats it in the microwave. They make a quick lunch or station dinner for him and are reminiscent of the frozen variety you can buy in the store. Of course, when we make enchiladas, this is our go-to sauce for that as well. Very good.
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- ¼ cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Recipe courtesy of Emeril Lagasse