Easy Red Enchilada Sauce
We got a can of Red Enchilada Sauce that just didn't taste "right." So, I said to heck with this and started making my own. For my spice weenie tongue, it's perfect!
3 tablespoons Canola or Vegetable Oil
2 tablespoons All-Purpose Flour
2 tablespoons Chili Powder
1 1/2 teaspoons Cumin
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Coriander
2 cups Broth (Beef, Chicken or Vegetable)
15 oz can Tomato Sauce
1/8 teaspoon Salt
1/8 teaspoon Pepper
Cayenne Pepper (optional and to taste)
Add Oil to a large saucepan and place over medium heat.
Whisk in the flour and cook for 1 minute.
Reduce heat to low.
Add the spices and cook, whisking occasionally for 30 seconds.
Whisk in the broth a little at a time and then add the tomato sauce and whisk until smooth and thickened.
Bring back to a simmer, then reduce heat to low again and simmer for 5 minutes to intensify the flavor.
Add salt and pepper, to taste.