RED ENCHILADA SAUCE

[charisstoma]

RED ENCHILADA SAUCE
YIELD: ABOUT 1 1/2 CUPS (DEPENDING ON HOW MUCH YOU REDUCE DOWN YOUR SAUCE)

http://www.gimmesomeoven.com/red-enchilada-sauce/
This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS

INGREDIENTS:
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne. From the comments, it sounds as though chili powders vary from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy.
DIFFICULTY: EASY INGREDIENTS: CHICKEN STOCK, CHILI POWDER, CUMIN, FLOUR, GARLIC POWDER, OREGANO, VEGETABLE STOCK

Can be used with:
http://charisstoma.livejournal.com/923622.html SLOW COOKER CHICKEN ENCHILADA SOUP
http://charisstoma.livejournal.com/923891.html Chicken enchiladas

Comments

[mee-eep.livejournal.com]

Must try this, I like to make my own sauces :)

[charisstoma.livejournal.com]

Frogs points out there's no tomato in this and shared her version. It looks really good too and I hadn't notice that the red color this has is probably from the 4 Tbsp. chili powder!

I like my stomach and intestines without holes burned through them.

[frogs_of_war]

Where is the tomato? I've never heard of an enchilada sauce without tomato before (unless it's green/tomatillos).

Mine is:

1 can tomato sauce (15 oz, last time I also added a tiny can tomato paste because I had it)
1 tsp chili powder
1 tsp cumin
1 tsp hot sauce/dried chilies/thai spice
½ tsp cinnamon

Put in sauce pan and warm up. If everything is warm when you put it in the casserole dish, it only needs to be heated in the over enough to melt the cheese on the top and can therefor be eaten during the summer.

I had some sauce left over last time I made this. Now I wish I'd saved it to make Spanish rice. It seems like it would work.

[charisstoma.livejournal.com]

Wow. I missed that, there was no tomato in this.The color would suggest it would have some and then .....
Guess that explains the 4 Tbsp. chili powder.

*claps hands* Another version. YES.

[mee-eep.livejournal.com]

wow didn't notice the lack of tomato only had a quick glance guess i just assumed.

Your recipe sounds nicer :)
Pretty much the same as I made for meatballs the w/e only I didn't have cumin.

[frogs_of_war]

Thanks.

I think the cumin is what gives it the Mexican flavor (or at least hummus flavored by cumin tastes like it should be smeared in a burrito). The sauce without cumin sounds good too.

[mee-eep.livejournal.com]

I'll have to try adding some next time.
I love hummus too :D only tried making it once but I tried a chilli one and the home-grown chilli was stronger than I realised - not a success.

[frogs_of_war]

That's what playing with food is all about. Once we made what was supposed to be a sweet chili sauce (sweet pepers, garlic, a little spice, ginger), but the recipe called for three thumb sized chunks of ginger. We only put one in, and it turned out uneatable and irredeemable. All that work down the drain. I still don't know what a thumb sized chunk is: a whole thumb length? just the first knuckle? A thumb tip? Who knows.

[mee-eep.livejournal.com]

I love chilli jam/sauce make one or the other recipe every year.

Yep quantities can be tricksie, I'm not the best at measuring things out, or recording changes I make.