2 T. olive oil
2 T. flour
4 T. chili powder
1/2 t. garlic powder
1/4 t. salt
1/4 t. cumin
1/4 t. oregano
2 cups chicken broth
1 to 1 1/2 cups water (optional)
Heat oil in a small saucepan over medium-high heat. Add flour and blend together into a roux for about one minute. Stir in seasonings. Gradually add in the chicken broth and water, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. (I added some cornstarch/water to thicken it even further).
Use immediately or refrigerate in an air-tight container for up to two weeks.
I found the original recipe at Gimme Some Oven. I'd always wanted to make my own enchilada sauce and I had run out of canned this week, so it was the perfect opportunity. This was fantastic. I also wanted more sauce without actually doubling it, because the chili powders I used were spicy. The addition of 1 1/2 cups of water was fine and I added a cornstarch/water mixture to thicken it further. The sauce is a gorgeous rust color and was super easy to make. It was perfect with my Beef Enchiladas. I don't think I'll ever buy canned enchilada sauce again. This recipe reflects my adaptations.
One of the things I love best about this recipe is that everything in it is usually in my pantry. It doesn't need special ingredients.
It's as good as your chili powder is and sometimes I use three different kinds of chili powder: regular, chipotle and ancho.
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