If you make a lot of Mexican-inspired dishes like I do, you need to give this red enchilada sauce a try. I used to use the canned stuff, but once I tried homemade, I was hooked. You will be, too, once you try it.
- 1 cup tomato sauce
- 4 cups chicken broth
- 10 dried chiles I used what was available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/4 cup chili powder
- 2 teaspoons salt
- 2 garlic cloves diced
- 2 tablespoons canola oil
- 2 tablespoons flour
Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
In a blender add tomato sauce, chicken broth, and soaked chiles, Mexican oregano, chili powder, cumin, coriander, garlic cloves, and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
Gradually pour the chile sauce mixture, whisking constantly to combine. Continue to cook until the sauce reaches a simmer. Then reduce heat to medium-low and cook the for 10-15 minutes, uncovered or until the sauce thickens.
Now it is ready to use to make you enchiladas or even use as a salsa.
Serving: 0.5cups | Calories: 73kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 720mg | Potassium: 303mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2004IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg