Homemade Enchilada Sauce

SweetsLady's Note:

I use this for our favorite enchiladas. I've been told that it makes them taste like Chili's.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 44.37 ml oil
• 44.37 ml cornstarch
• 28.39-59.14 ml chili powder, to taste with more chili powder the spicier
• 473.18 ml chicken broth
• 118.29 ml tomato sauce
• 2.46 ml salt
• 4.92 ml cumin
• 4.92 ml oregano
• 9.85 ml sugar
• cayenne, to taste if you want more spice

Directions:

1. Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
2. Add in chili powder and cook for another minute.
3. Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
4. Stir in the remaining ingredients.
5. Simmer until thickened on low.

Reviews

[ginangino69]

AWESOME!!! AWESOME!!! AWESOME!!! What else can you say???? This sauce was amazing. We are from the SW and just couldn't duplicate the awesome flavor of homemade enchilada sauce until now. I doubled the recipe for a 9x13 pan about 20 single rolled enchiladas and had a bit left over. This sauce is perfect, you will not be disappointed!! Thanks for sharing SweetsLady!

[bkpsap]

Great recipe for enchilada sauce! SOOOOOOOO much better than the canned stuff!

[laup547]

WONDERFUL recipe! I especially appreciate the fact that you can control spiciness and sodium. The flavor is delcious. For more of a creamy casserole effect, I melted 4 oz. of cream cheese into the sauce. I also agree with other reviews to double the recipe for a 9x13 pan. I mixed part of this sauce with my shredded chicken to stuff the tortillas and poured the rest over top. Sprinkle a little cheese on top and you'll have the best homemade enchiladas north of the border!:)