Red Enchilada Sauce with Variations
Cuisine: Southwestern
Author: Anita
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • ¼ cup dark chili powder (I like Great Value from Walmart)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • 1 14.5 oz can chicken broth
  • salt to taste
Instructions
  1. Cook the roux with the spices: Heat olive oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute while whisking constantly, then add the chili powder, cumin, garlic powder, and oregano and cook another minute while whisking. It will be rather crumbly.
  2. Gradually pour in the chicken broth, whisking constantly to blend with till no lumps remain.
  3. Continue cooking till it begins to boil, then reduce to medium-low and simmer uncovered for 10-15 minutes until slightly thickened. Add salt as needed.
  4. Use in casseroles, enchiladas, whatever and enjoy!
  5. Variations:
  6. - Add ½ to 1 cup juice from canned black beans, stirring in thoroughly to blend
  7. or - Add ½ cup sour cream
  8. or - Add ½ cup whipping cream
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sauces/red-enchilada-sauce-with-variations/