I have always used enchilada sauce from a can. But Master requested enchiladas one night and I realized I didn't have a can in the pantry. I then remembered I had saved a recipe that looked pretty easy. It ended up being very easy and good. It is a keeper as the saying goes.
Easy Enchilada Sauce
Adapted from Emeril Lagasse
Ingredients
3 tablespoons vegetable oil
1 tablespoon flour
2 tablespoons chili powder (original recipe calls for 1/4 cup)
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
(1/2 teaspoon salt --- left this out as tomato paste often has so much salt)
In a medium saucepan over medium heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings - such as adding more chili powder if you want it more spicy. Serve on top your favorite enchiladas recipe.
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