Raving Enchilada Sauce Recipe2014-08-04
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
I’ve had a few requests for an enchilada sauce recipe and if you have looked here before, you haven’t been able to find one, until now.
I have developed my own recipe that is very delicious and is somewhat like the recipe we served in our restaurant.
My readers have commented on how delicious it is and raved on about it.
I’m going to show you how to make a nice smooth and very tasty sauce. One you will want to use for enchiladas, burritos, chile beans, tamales and nachos.
My little secret to a nice smooth sauce is to start out making a roux. This is where you cook flour in oil for just a minute or two before adding your other ingredients.
This roux will be your technique for thickening up your sauce and virtually eliminates any lumps.
Also I want to mention that if possible try to buy chile powder by Gebhardt. I’ve experimented with other brands and the results have not been as good. Of course if you can’t find Gebhardt use what you have. It will still taste great.
Gebhardt is a favorite chile powder of mine.
Make Other Dishes Too
Did you think that enchiladas is all you can make with this recipe? Think again.
You will be able to make disappearing nachos. And that’s exactly what will happen when you make nachos with this sauce.
Then there are tamales. If you have made my homemade tamales recipe, you know first hand how delicious homemade tamales can be.
Now you have a delicious red enchilada sauce to put over them. Add a little cheddar cheese and pop them in the oven for a mouth watering meal.
You can also use this enchilada sauce as the base for delicious chile beans and a sauce to go on top of burritos if you wish. We called that version our super burrito.
This is definitely one versatile recipe don’t you think?
Check Out My Enchilada Sauce Video
You will see how easy it really is to make homemade enchilada sauce. This video takes you by the hand with step by step instructions.
You won’t buy the canned stuff again. You will be creating an authentic tasting sauce you will want to make again and again.
So I’ve made a modification to this recipe depending on how hot you like it. Originally I used 4 Tablespoons of chile powder and some people claimed it was way too hot (spicy) for them so I went back in and played with the recipe.
For those of you who like their enchilada sauce mild, just reduce the chile powder to 4 teaspoons and it should be perfect for you. Of course you could always use an amount in between if you desire. Nothing wrong with experimenting!
Rockin Robin’s Raving Enchilada Sauce (makes about 2 cups)
- 2 cups low sodium chicken broth
- 4 tsp. Gebhardt Chile Powder, or use 4Tbsp if you like it hot!
- 1 tsp. ground cumin
- 2 tsp. garlic powder
- 3/4 tsp. salt
- 1 pinch ground cinnamon (less than 1/16 tsp.)
- a little less than 1/2 tsp. sugar
- 3 Tablespoons plus 1/4 tsp. white flour
- 3 Tablespoons vegetable oil
First let’s make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a “skin” on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese enchiladas tonight for dinner.You’ll be glad you did!