The Mom 100 Cookbook by Katie Workman

Author:Katie Workman
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2012-03-25T16:00:00+00:00

Quick Homemade Enchilada Sauce

Makes about 3 cups

If you’re game, make your own enchilada sauce from scratch. It takes about fourteen extra minutes, and it’s basically starting with regular tomato paste and adding a little more of the enchilada seasonings. Use all of this sauce instead of the twenty-eight-ounce can of enchilada sauce called for in the chicken enchilada recipe.

3 tablespoons canola or peanut oil

1 tablespoon all-purpose flour

2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

2½ cups low-sodium chicken broth

1 can (8 ounces) tomato paste (½ cup)

1 teaspoon dried oregano

Kosher or coarse salt

Heat the oil in a saucepan over medium heat, add the flour, and whisk until well incorporated and lightly browned, about 2 minutes. Whisk in the chili powder, garlic powder, and cumin, followed by the chicken broth, tomato paste, and oregano. Season the sauce with salt to taste. Increase the heat to medium-high, let the sauce come to a simmer, and cook, whisking occasionally, until slightly thickened and smooth, about 10 minutes.

Make Ahead: The enchilada sauce can be held at room temperature for a few hours or covered and refrigerated for up to four days.

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