Prep 5 mins
Cook 15 mins
After some bad luck with bitter canned sauces, I read a few recipes and then put together a version that works for my family. Vary the heat to suit your family; as written, it's mild, but we usually add lots of hot stuff at the table. This recipe makes enough for two pans of enchiladas (about 20-24 enchiladas total).
- 29.58 ml butter
- 29.58 ml flour or 29.58 ml Wondra Flour
- 170.09 g can tomato paste
- 14.79 ml chili powder (I like Gebhardt's)
- 14.79 ml cocoa powder (optional, but gives it a rich smokey kind of flavor)
- 9.85 ml cumin
- 4.92 ml ground red pepper (more or less to taste, this is where you control the heat)
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml sugar
- 4.92 ml salt
- 396.89 g can chicken broth
- 473.18 ml water
- Melt butter in a saucepan.
- Stir in the flour to make sort of a roux. Cook for a few minutes.
- Stir in spices and tomato paste.
- Slowly incorporate the liquids, whisking out any lumps.
- Simmer for about 10 minutes, stirring often.
- Taste and adjust the seasonings.
- Use in your favorite enchilada recipe!
This is a really tasty enchilada sauce -- so much better than using canned sauce. I made as directed; however, I did add additional chili powder. Will definitely keep this recipe handy -- it comes together easily and doesn't take long to make. Made for Spring PAC, April, 2012.