I have never tasted Enchilada Sauce before so I have no terms of reference to compare this recipe. All I know is that once I made this for the first time I would have happily eaten just the sauce with a spoon.
- 2 cups low sodium chicken broth
- 4 tsp. Gebhardt Chili Powder, or use 4 Tbsp if you like it hot!
- 1 tsp. ground cumin
- 2 tsp. garlic powder
- 3/4 tsp. salt
- 1 pinch ground cinnamon (less than 1/16 tsp.)
- a little less than 1/2 tsp. sugar
- 3 Tablespoons plus 1/4 tsp. white flour
- 3 Tablespoons vegetable oil
First make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in until fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a “skin” on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.