Smooth Enchilada Sauce
photo by chef FIFI
- Ready In:
- In large saucepan saute garlic in oil until lightly browned; discard garlic.
- Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
- Stir in chili powder.
- Gradually stir in broth, tomato sauce, oregano, salt and cumin.
- Simmer for 15 minutes.
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I veganized this recipe and it was AMAZING! This is definately my go-to recipe for enchilada sauce. I used white whole wheat flour, extra chili powder, extra cumin, extra garilic, vegan beef broth, koshar salt, and oregano from my garden. I think the extra and fresh spices really made the difference. I may use less or no oil next time, it kept sitting at the top when rested (even when cooked). Try this!! And if you don't like the flavor try changing the brand of your chili powder.
this was excellent! I made a couple of chages though....I was making chicken enchiladas so I used chicken broth but added a little beef base for some depth.....and instead of using flour to thicken...I had some masa which thickened..and added a nice backround mexican flavor...... and whenI sauted the garlic...which I did super slowly....I also added a cinnamon stick to 'steep' with the garlic....OMG this was the best...this is now my standard enchilada sauce recipe!