Last Friday I was grasping to find something simple to make for dinner when I stumbled upon this homemade enchilada sauce recipe and actually had all the ingredients for it in the pantry! Oh, how I wish this happened more often.
Even better, it was extremely quick to make–faster and simpler than other homemade enchilada sauces I have made in the past, and equally delicious. Yes, it uses canned vs. fresh tomatoes, but honestly the fresh tomatoes here are not that great anyway at this time of year, and there are only so many hours in the day, right!? I did make one minor substitution; I was missing onion salt, and opted to use onion powder instead and add a dash of extra salt (in addition to the 1/4 tsp. called for in the original recipe). This worked well.
We agreed you could pair this sauce with just about any filling and have a very satisfying meal. We used it for beef enchiladas served on a bed of lettuce with sliced avocado on the side. Easy, happy dinner–that’s a win!
Homemade Enchilada Sauce
Yields about 2 1/2 cups
1/4 cup canola oil
2 tbsp. flour
2 tbsp. chili powder
1 8 oz. can tomato sauce
1 1/2 cups chicken broth
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/4 tsp. salt
Heat oil in a medium saucepan on medium heat. Whisk in flour and chili powder. Continue to whisk until lightly browned, reducing heat if necessary to prevent scalding.
Gradually whisk in tomato sauce, chicken broth, and spices. Stir until smooth. Let simmer over medium heat about 10 minutes, stirring occasionally, until slightly thickened.
Serve immediately or store in the fridge for up to three days.
Source: Recipe Girl