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| Recipe name | Enchilada Sauce |
| No image available | |
| Meal | Dinner |
| Main ingredient | Chili Powder |
| Number of servings | 1 |
| Origin | internet |
| Season | winter |
| Cooking type | Vegetarian |
| Time required | 20 min |
| Difficulty | *** |
| Suggested wines | |
| Ingredients | 2 tablespoons vegetable oil (any neutral oil) 2 tablespoons all-purpose flour 4 tablespoons chili powder ("American" chili powder like McCormick or similar white-people spice blend) 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 2 cups chicken or vegetable stock |
| Directions | Make your roux: Heat your oil (or butter) in a saucepan. Then whisk in the flour until combined, and cook for 1 minute or so. Stir in seasonings: Then add in the chili powder, garlic powder, salt, cumin and oregano and cook for 1 more minute. This will help toast the spices just a bit. Whisk in broth: Next, gradually whisk the broth in your sauce (adding it slowly, kinda like making cheese sauce) until most of the clumps have dissolved and the sauce is smooth. Simmer and reduce: Bring the sauce to a simmer, then reduce the heat and let it continue simmering until the sauce reaches your desired consistency. I like mine just slightly thickened, but you can let your simmer for longer if you would like it to be really thick. |
| Notes | As written the recipe is very mild. Could heat up with a pinch of cayenne pepper. Can be used in regular enchaladas, or for the quinoa enchalada casserole dish |
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