Ever want to make enchiladas, but didn’t have the foresight necessary of purchasing the enchilada sauce? Well you are in luck!! This recipe contains some of the most common ingredients you should have laying around the kitchen. It takes about 15 minutes to make, but is super easy. All you have to do is heat the flour, mix the seasonings in and simmer this beast!
I recommend you measure out all the seasonings while you start to heat the oil in the pan, so that you are ready to go, once the flour starts cooking. You should measure out the flour separately.
Once the oil has been cooking for a minute, add the flour. Mix into the oil, and you should see it bubble up. Cook it for about a minute before adding in the seasonings.
Once you throw in the seasonings, make sure to stir really good. I use a wire whisk throughout the cooking process to make sure everything mixes well. The oil should mostly absorb into the seasonings. Cook for about a minute, before adding in the broth.
Once the broth is added, turn the burner back to high, and make sure to mix the seasonings in well, so there isn’t any stuck on the bottom. Once the mixture starts to simmer, cover for about 10-15 minutes, stirring occasionally. On the last minute, stir in the apple cider vinegar. Once finished, I would recommend adding half of the sauce to the enchilada filling and pouring the remaining half over the enchiladas. You can also refrigerate for 3-4 days or freeze it, to use later.
Best 15 Minute Enchilada Sauce
This easy 15 minute recipe makes a delicious sauce, with readily available ingredients.
Ingredients
- 2 tbs flour
- 2 tbs olive oil
- 2 cups veggie or chicken stock
- 1/2 tsp cummin
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbs chili powder
- 1/4 tsp cayenne pepper
- 2 tbs smoked paprika
- 1 tbs apple cider vinegar
Instructions
- Heat the oil in a medium sauce pan over medium heat.
- While heating measure out the dry ingredients and combine (all except the flour) in a small mixing bowl.
- Once the oil is heated, slowly stir in the flour. You should see it bubble. Let it cook for about a minute.
- Next stir in the remaining seasonings. This should absorb most of the remaining oil. Let this cook for another minute.
- Now slowly pour in the stock, making sure to mix well, as to not leave any sauce stuck to the bottom of the sauce pan.
- Bring the mixture to a boil, reduce heat to a simmer and cover for 10-15 minutes, stirring occasionally.
- On the last minute or two of the simmer, add the apple cider vinegar.
- Once finished you can use immediately with enchiladas or in any other Mexican dish. Enjoy!!!
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