Homemade Enchilada Sauce
A smooth, red enchilada sauce that’s easy to make and so delicious!
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
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
Use in any recipe calling for enchilada sauce.
This recipe is from Tammy’s Recipes.