Homemade Enchilada Sauce
You'll never want store bought enchilada sauce again!
Servings: 2 cups
- 2 Tbsp vegetable or canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder use less if you are afraid of it being too spicy
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/8 tsp cayenne pepper
- 2 cups vegetable stock or chicken
Heat oil in a saucepan over medium high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through cayenne pepper). Then gradually add in the stock, whisking constantly to eliminate lumps. Reduce to low and simmer 10-15 minutes until thickened.
Use immediately or refrigerate in an air-tight container for up to two weeks.