Always have enchilada sauce on hand with this easy, 20-minute recipe. Can be used as a garnish, dipping sauce, condiment, or as a base for soups or moles.
‣ 3 tablespoons olive oil ‣ 3 tablespoons all-purpose flour ‣ 1 cup chicken broth ‣ 30 ounce tomato sauce ‣ 2 tablespoons chili powder ‣ 2 tablespoons tomato paste ‣ 1 teaspoon garlic powder ‣ 1 teaspoon onion powder ‣ 1/2 teaspoon ground cumin ‣ 1/2 teaspoon dried Mexican oregano ‣ 1/2 teaspoon salt
In a saucepan over medium heat, create a roux by cooking the flour in warm hot olive oil, then adding the chicken broth. Cook and whisk until the liquid begins to thicken.
Add the rest of the ingredients: tomato sauce, tomato paste, chili powder, garlic powder, onion powder, cumin, Mexican oregano, and salt.
Bring it all to a simmer, then whisk and cook until desired thickness is reached.