10-Minute Homemade Red Enchilada Sauce
Prep time: 
Cook time: 
Total time: 
Yield: Just under 2 cups/475 ml
 
Ingredients
  • 3 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon black pepper
  • 2 cups (475 ml) low-sodium chicken stock or water
Instructions
  1. Add the oil to a medium saucepan over medium-high heat; whisk in the flour and cook 1 minute, whisking constantly.
  2. Whisk in all the spices (from chili powder through black pepper).
  3. Slowly whisk in the chicken stock or water.
  4. Bring to a boil, then turn heat down slightly and simmer 1 minute. (The sauce will thicken more as it cools.)
  5. Use or store refrigerated for up to 1 week.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/10-minute-homemade-red-enchilada-sauce/