Easy Enchilada Sauce
An easy enchilada that's not lacking in flavor at all! What spices are in you cupboard?
Servings 4 Servings
Ingredients
Ingredients
For the Sauce
- 4 tablespoons avocado or olive oil some people use butter
- 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
- avocado 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 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 20 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.
Enchilada Casserole Recipe
A double batch of Easy Enchilada Sauce, see recipe above
4 cups cooked and seasoned ground beef(Picadillo)
2 cup diced, fried potatoes
3 to 4 cups shredded jack, colby jack or chihuahua cheese
18 corn tortillas
Smoked Paprika
Mexican Oregano
Mexican Crema or Sour Cream for garnish
In a deep dish lasagna pan, cover the bottom with enchilada sauce. Layer 6 corn tortillas to cover the bottom. Add 1/3 of beef and 1/3 of potatoes. Cover with sauce and 1 cup of cheese over top. Repeat 2 more layers, ending with sauce and cheese on top. Sprinkle with smoked paprika and crushed mexican oregano. Bake in a 375 degree preheated oven for 40 minutes. Under the broiler the last few minutes to brown the cheese. Let rest for 10 minutes before serving. Yields up to 10 servings.