My Hubby loves enchiladas. LOVES. I get tired of buying enchilada sauce, it seems a bit overpriced in my opinion, and it seemed like something that I should be able to make myself. Not to mention we don’t like super spicy food, and more than once I made enchiladas without knowing that the sauce I was using was more spicy than we cared for.  So I did some digging around and found a few recipes.  This ended up being the winner after some small adaptions, and I was amazed at how good the flavor was.  The nice thing is you could make this as spicy or as mild as you like.  (The original recipe called for a whopping 1/4 cup of chili powder).  I’m never buying a can of enchilada sauce again- try this and you won’t either!

 

 

3 T canola oil

1 T flour

1/2 tsp chili powder (more if you like it hotter)

2 cups chicken stock

10 oz tomato paste

1 tsp dried oregano

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp salt

 

Heat oil in a medium saucepan.  Add flour, stirring well.  Cook for 1 minute.

Add chili powder, cook for 30 seconds.

Add stock, tomato paste, oregano, cumin, and garlic powder.  Stir well.

Bring to a boil, reduce heat to low and cook for 15 minutes. (It will become thicker and smoother.)

Add salt, taste and add more seasonings if desired.  Serve on your favorite enchiladas.