Last month, I had this brilliant idea for a recipe, but the only problem was that I needed enchilada sauce. I was out of the jarred variety and well I didn’t feel like going to the store. That is when I had an ah-ha moment, “wait I can make my own“. My husband looked at me in disbelief… you can make enchilada sauce? Of course, I proceeded to reply in a smart-alic tone… I mean come on. You can make everything yourself (or just about everything). So that’s when I proceeded to spend the following 10 minutes looking at recipes; comparing ingredients and preparation methods.
I did an inventory of all the ingredients on hand. Confirmed that I had everything and got to work. I think I amazed my husband with this one. In less than 20 minutes, our home smelled of Spicy Enchilada Sauce! Truly aromatic, in my opinion. I gave my husband a taste of the sauce and not only was he sold but high impressed. I’m not sure if I will ever use store bought enchilada sauce again. After learning how easy it is to make and then of course tasting the rich deep flavors. Nothing beats the homemade version. I used 1 jar for my Chicken Enchilada Stuffed Peppers (recipe to come), and then saved the rest for ground beef and black bean enchiladas (also to come). I sealed the other two jars up and refrigerated them until the next day when I proceeded to cook more!
Adapted from Emeril Lagasse
- 3 tablespoon vegetable oil
- 1 tablespoon flour
- ¼ cup + 2 tablespoon chili powder
- 2-½ cups chicken broth
- 12 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ½ teaspoon salt
- In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
- Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.