I love making Mexican dishes! I mean who doesn’t love Mexican? It’s always deliciously flavorful, sometimes spicy, sometimes mild, full of fresh ingredients and always filling. I think it is definitely one of my comfort foods.
This recipe today is so easy and is so yummy that you will want to make up loads of it. I divide mine up and keep some fresh, which lasts a good 2 weeks in the refrigerator then freeze the rest in smaller batches that I can take out as I need it.
It’s a wonderfully fresh sauce and so healthy. This is one of those recipes that is great to make at home as you know exactly what ingredients went into it – no chemical names you can’t pronounce and no added fillers. This sauce is great for making our Turkey Enchilada Casserole, your favorite enchiladas, or as a salsa for fajitas or tacos.
Homemade Enchilada Sauce
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour (gluten-free flour or cornstarch can be substituted)
- 1 cup chicken stock
- 1 28-oz can crushed tomatoes (or whole plum tomatoes, chopped)
- 3 Tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon pepper
Head oil in medium saucepan. Add flour and whisk until smooth. Add in remaining ingredients and stir well.
Store in glass container in refrigerator for up to 2 weeks. It also freezes well.
Makes 4 cups.
Original recipe from Add a Pinch