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Easy Enchilada Sauce

An easy enchilada that's not lacking in flavor at all! What spices are in you cupboard?
Course Salsa/Sauces
Cuisine Tex Mex
Servings 4 Servings

Ingredients

Ingredients

    For the Sauce

    • 4 tablespoons olive oil
    • 4 tablespoons all purpose flour
    • 2 tablespoons chile ancho powder dark, mild
    • 2 tablespoons red chile powder bright red, mild, Gebhardt brand
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon granulated garlic powder
    • 1 teaspoon granulated onion powder
    • 1 teaspoon Mexican oregano crushed
    • 1/2 tablespoon dry onion flakes optional
    • 4 cups  chicken stock or broth In a pinch I will use chicken soup base to make a broth
    • Salt and pepper to taste
    • Red pepper flakes to taste optional

    You will also need

    • 12 corn tortillas
    • grapeseed or olive oil
    • 3 cups cooked finely shredded chicken, beef or pork
    • Lettuce or cabbage finely shredded
    • Tomato slices thin sliced onion, radishes
    • 1 avocado sliced
    • Queso fresco  or cotija crumbled
    • Mexican crema
    • Salsa or hot sauce of your choice
    • Cilantro chopped
    • Lime wedges

    Instructions

    Directions

    • In a large skillet, heat the 4 tablespoons of olive oil to medium heat for a few minutes. Whisk in the flour until smooth and cook, stirring often, for 2 minutes.
    • Add in all of the remaining ingredients for the sauce in the order listed, making sure you whisk now and then. Bring to a boil, reduce heat and taste for salt. Cook at a simmer for 25 to 30 minutes or until it thickens. Turn to low heat.
    • Transfer the shredded meat to a medium pan and mix in 1/2 cup of enchilada sauce, just enought to moisten the meat. Cover and keep warm on low.
    • In a separate skillet, preheat 1/4 cup of oil to medium heat for a few minutes. One at a time, dip a corn tortilla into the enchilada sauce, then fry it in the oil for 30 seconds per side. Transfer to baking pan, fill with a couple tablespoons of meat and fold over like a taco. Continue dipping and cooking tortillas until all done. Serve right away or keep warm in a low temperature oven. Ladle any extra sauce over enchiladas right before serving. Garnish with your favorite toppings listed. Yields 4 servings.

    Notes

    Prepare the sauce a couple of days ahead of time for even more flavor! To make this sauce gluten free, simple substitute the flour for some masa harina corn flour. Blend 1/4 cup of masa harina with 1/2 cup of water. Whisk into simmering sauce and cook for 20 minutes.