This quick version of Enchilada Sauce is easy to make. The authentic version can be tricky and can turn out bitter; but, this version will be sure to please every time.
Enchilada Sauce
- 1/3 cup flour
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1/3 cup olive oil
- 3 cups chicken or vegetable, beef, or chicken broth
- 1 teaspoon sugar
- 2 teaspoons lime juice
- 1 tablespoon beef, chicken, or vegetable bouillon or Better than Bouillon
- 3 tablespoons tomato paste
- 4 ounces mild green chiles (optional)
In a bowl, whisk together the flour, chili powder, garlic powder, onion powder, cumin, salt, & pepper. Set aside.
Heat olive oil in a frying pan over medium-high heat. Sprinkle in flour & seasoning mixture and whisk continually while cooking for a couple of minutes.
Add & whisk in the broth. The sauce will thicken as it comes to a boil.
Cook down for a few minutes while whisking in the sugar, lime juice, bouillon, tomato paste, and chiles.
