I’m not sure if you’ve ever read the ingredients to enchilada sauce at the grocery store, but it is not pretty.
Do not buy it! It is so easy to make!
Here it is…
- 3 T oil (I use olive oil)
- 3 T cornstarch or flour
- 1/8-1/4 cup Chili Powder (to taste… the more you use, the spicier your sauce)
- 2 cups chicken broth
- 1/2 cup Tomato Sauce
- 1/2 t salt
- 1 t cumin
- 1 t oregano
Place oil with cornstarch in a saucepan over medium heat.
Use a whisk or fork and stir the oil and cornstarch/flour together. Cook for 1 minute.
When it looks like the picture above with little bubbles, add in the chili powder and cook for another minute.
Gradually stir in the broth mixing it well with a whisk to get rid of any clumps. Stir in the rest of your ingredients and simmer on low until thickened. You will stir it every so often to make sure all clumps are gone and it is not sticking to bottom of pan.
I shared this recipe on Try a New Recipe Tuesday, The Gathering Spot, Tasty Tuesday, Tempt My Tummy, Hunk of Meat Monday, Melt in Your Mouth Monday, Mealtime Monday, The Bulletin Board, On the Menu Monday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Fat Tuesday, Trick or Treat Tuesday, You’re Gonna Love It, Delicious Dish Tuesday, Tuesday’s Good Eatin Recipe Hop, Homestead Barn Hop, and Wildcrafting Wednesday.