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These enchiladas can be topped by canned red enchilada sauce, or you can make your own with this recipe.
This recipe originally appeared in Recipes From Around the World.
Gimme Some Oven’s The Best Enchilada Sauce Recipe
AllisonErvin
Condiment
This flavorful sauce is the perfect addition to enchiladas! You can make your enchilada sauce extra creamy by whisking in half a cup of heavy cream, too.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable stock
- Fine sea salt, to taste
Instructions
- Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
- Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
- Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
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