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Enchilada Sauce
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4 from 2 votes

Enchilada Sauce

Author Joy in Every Season

Ingredients

  • 1/2 cup 1 cube butter (the real stuff, not margarine)
  • 1 med yellow onion chopped
  • 4 cloves garlic crushed
  • 1/4 cup all purpose flour
  • 2-4 TBSP chili powder adjust to taste
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 3 cups low sodium chicken stock or substitute for veggie broth
  • 2 cups water
  • 2 TBSP tomato paste

Instructions

  • Melt butter over med/low heat in med. sized skillet. Add chopped onion to skillet and sauté until tender.
  • When onions are tender, add crushed garlic and cook for 2-3 minutes.
  • Stir in flour and cook for another 2-3 minutes.
  • Add in spices (chili powder, cumin, salt, and oregano) and stir until well combined. I recommend starting with 2 TBSP of chili powder.
  • Slowly whisk in chicken broth, water, and tomato paste. Raise heat to high and whisk continually until it comes to a low boil.
  • Taste for seasoning and spice level. Adjust chili powder to taste.
  • Reduce heat and simmer for 10-15 minutes. Sauce will thicken slightly.