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Simply the Best Enchilada Sauce Ever
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Description
Fragrant traditional Mexican spices like chili powder, garlic, cumin are added to chicken broth and thickened with flour to make this unforgettable enchilada sauce. Refrigerate up to 7 days for later use.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Flour
- 3 Tablespoons Chili Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Cumin
- ¼ teaspoons Salt
- 2 cups Chicken Broth
Preparation
Heat oil in a small saucepan over medium/low heat. Add flour and whisk for approximately 1 minute. Add all the spices and stir.
Gradually and slowly add broth, whisking to prevent any lumps. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens. Taste for seasonings and adjust according to your liking.
Use immediately or store in an airtight container in the fridge.
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