Prep 20 mins
Cook 15 mins
This recipe is by Emeril Lagasse and was featured on his cooking show, The Essence of Emeril.
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1⁄4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 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.
This enchilada sauce tastes pretty good, but is quite thick. Several times I tried to thin this tomato paste-based sauce by adding more chicken stock, but each time it quickly thickened back up. Then during baking, the sauce on my enchiladas dried up a lot more than I would have liked. So while this is a quick and easy recipe, it's one I probably won't make again.
We enjoyed this enchilada sauce that I tripled to use with Recipe #346072 #346072. The sauce has some zip to it and is very versatile so you could make it to suit your own personal taste. I whisked the flour and chili powder into the hot oil and didnt use all the salt. Thank you for sharing this recipe with us. Made and reviewed for Pick A Chef 2009.