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quick easy red enchilada sauce - robs little kitchen

Quick Easy Red Enchilada Sauce

Gimme Some Oven
This sauce can be made from ingredients you probably already have in your pantry and yields 1½ cups.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine Mexican

Ingredients
  

  • 2 tablespoon avocado or olive oil
  • 2 tablespoon all-purpose flour
  • ¼ cup chili powder - see note
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 2 cups chicken or vegetable stock
  • fine sea salt - to taste

Instructions
 

  • To make the roux (see note): Heat oil in a small sauce pan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
  • Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
  • Give the sauce a taste and season with salt, as needed. It will vary depending on the stock you are using.
  • Use immediately in your favorite recipe and enjoy!

Notes

  • As mentioned above, this recipe calls for traditional American chili powder — which is not cayenne.  American chili powder is actually a blend of spices and is typically quite mild, whereas international chili powders are usually 100% cayenne.  So, if you live outside of the United States, please look specifically for an American-style chili powder blend.
  • A Roux is used in soups, sauces, and casseroles to provide creaminess and density, helps incorporate other fatty ingredients like cream or cheese, and generally binds things together into a cohesive finished product. And gravy, this season's MVP, is made by adding stock and/or meat drippings to a roux.
Keyword chili peppers, enchilada sauce