Homemade Enchilada Sauce

Homemade enchilada sauce is easy to make and far superior to the canned version, particularly with a great recipe like this one. I learned this recipe from a good friend who always had the best enchiladas. As you may know, the key to a good enchilada is the sauce. Needless to say, my friend was generous in sharing her recipe and process with me and I share this homemade enchilada sauce with you here.

We use this homemade enchilada sauce for enchiladas, tacos, enchilada salad (pictured here), omelets, and as a base for a soup.

Enjoy!

Ingredients: Homemade Enchilada Sauce

• 4 tablespoons light olive oil
• 1/4 cup chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon of flour
• 2 cups chicken broth (or other broth)
• Salt to taste.

You may also try adding tomato sauce or juice as part of the liquid in this homemade enchilada sauce recipe.

Steps: Homemade Enchilada Sauce

1. Heat the oil in a heavy skillet with deep sides.
2. Sizzle the spices in the oil for a minute or less taking care not to burn them. Essentially, you are roasting the spices in oil which releases a wonder flavor. This is a key to good sauce.
3. Still mixing the roasting spices with a metal whisk, add the flour and keep stirring to blend the ingredients.
4. Slowly add the chicken or other bone broth and keep stirring. Stir until thickened.
5. Check for salt. Depending on the salt level of the broth, you may not need any more.

Use your sauce immediately or store it in a glass container in the refrigerator. It will keep for a week in the cold environment of a refrigerator. This homemade enchilada sauce does not freeze well.