Homemade Enchilada Sauce II

By Addie

A smooth, red enchilada sauce that's easy to make and so delicious! This recipe makes a mild enchilada sauce. (Just add cayenne if you want it hot!) So easy and so much better than canned enchilada sauce from the store!

Ingredients

• 3 cups chicken broth, vegetable broth, or even just water
• 1 can (14.5 ounces) diced tomatoes*
• 2 tablespoons olive oil
• 1 large clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/3 cup chili powder
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• Optional: Cayenne pepper added (to taste) at the end, if you like hot enchilada sauce

Details

Adapted from tammysrecipes.com

Preparation

Step 1

1. Place all ingredients into blender** and blend on high until smooth. Pour into a 3- or 4-quart sauce pan. Or, place ingredients into a 4-quart sauce pan (no heat) and blend with an immersion blender (stick blender) until smooth.

2. Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.

Use in any recipe calling for enchilada sauce.
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REVIEWS:

This sauce is delicious and so easy. I made veggie enchiladas with your recipe for refried beans and it tasted great. I'll be making a lot more of this.

This is a great recipe! We did find that 1/3 Cup of Chili Powder was too spicy for us. In fact, I took it down to about 3 Tablespoons for our family. Perhaps all chili powders are not the same?

Great combination of ingredients in this! I make a similar recipe for a particular enchilada (beef and garlic) and it is sooo good! I think it calls for beef bullion/broth & I use tomato sauce. I never really measure, but I think next time I will use yours and see if I like it better! :) Especially with the fresh tomatoes!







Additional Notes:

*You can use 8 ounces of tomato sauce + 1 cup water instead of the can of diced tomatoes. In that case, skip Step 1, put all ingredients into a 3- or 4-quart pan, and whisk briskly (no heat) until smooth. Then, proceed with Step 2.

**If you have a high-powered blender, like a Vitamix, this recipe can be made start-to-finish in the blender. Just put ingredients in the blender and blend on high until very hot and thick (7-8 minutes).