iPatch Chest o' Cookery

Recipe nameEnchilada Sauce
No image available
Main ingredientChili Powder
Number of servings1
Cooking typeVegetarian
Time required20 min
Difficulty ***
Suggested wines
Ingredients2 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
DirectionsMake 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.
NotesAs 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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