I found a homemade enchilada sauce recipe and adapted it to include and exclude some ingredients. It is delicious! I've made it twice already, and used it for both beef and cheese enchiladas. I like Old El Paso in a can, but it never seems to make "authentic" restaurant-style sauce, so we're really excited about this recipe!
I made enchilada sauce many years ago - during our first year of marriage - but it bothered me to start with oil and flour (I don't know why because so many things do!). I guess I got over that.... :)
HOMEMADE ENCHILADA SAUCE
2 cups water
2 teaspoons chicken base
3- 4 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoon garlic powder
3/4 teaspoon salt
A pinch of cinnamon
1/4 teaspoon sugar
3 Tablespoons plus 1/4 teaspoon white flour
3 Tablespoons vegetable oil
1 - 8 ounce can tomato sauce
In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Add 2 cups of water and the 2 teaspoons of chicken base. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat.
As the sauce sits, it may form a "skin" on top. Stir occasionally to break that apart, until ready to use for your enchiladas.
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