Okay so how many times have you been craving home made Mexican food only to discover you don’t have all the ingredients, or worse you have all the ingredients and you accidentally elbow it off the counter shattering the container and ruining the ingredient you need. Now don’t laugh, to hard, but the latter is exactly what happened to me. I am making home made chicken enchiladas, but clumsy person that I am I accidentally elbowed my enchilada sauce sending a volcano of green chili spewing across my floor. Go me. So I decided to make my own sauce. Sadly I did have to go with red sauce as I really didn’t have the green, however it worked out for the best. This sauce is really easy and flavorful. As you can guess I did have to alter the original recipe a bit.
To start out I took some canola oil and mixed in some spices, and mixed it until well blended.
Then I added 2 cups of broth
And stir, simmering until well blended.
Allow to thicken for 2-4 min.
And you’re done.
Now for the simple instructions:
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose flour
- Tbsp. chili powder (*see note below if you do not like heat*)
- 1/2 Tbsp. Buffalo Sauce
- 1/2 tsp. garlic powder
- 1 tsp. cilantro
- 1/2 tsp taco seasoning
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock (or one bullion cube and 2 cups of water)
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 (Flour through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
See, I told you it was simple.
For the original recipe go to http://www.gimmesomeoven.com/red-enchilada-sauce/ I bet it’s just as delicious.