Emeril's Easy Enchilada Sauce
- Ready In:
2 1/2 cups
- 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 sauce 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.
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This one got lots of 5 stars on the Food Network website- but I wasn't in love with it. It was my first attempt at enchilada sauce- it was good, but not great. My biggest gripe about lots (but not all) enchilada sauce is that it has that metallic "twang" at the end. I was so excited to make my own and finally escape trying to remember what brand it was that I finally found that didn't have that.... but I didn't! Now I have to figure out if it is the chili powder (I used a packaged New Mexico blend from our local mexican market), if I got the powder too hot or burnt it (while I was fumbling to open the chicken stock), or some other factor. If anybody knows the answer, please feel free to email me! I think I will pass on making this exact recipe again and try some of the others posted.