It's so easy to open up a can of enchilada sauce from the store, but guess what? It's almost just as easy to make it from scratch. Seriously. You don't need any crazy ingredients, just a few spices, all-purpose flour, chicken stock, and tomato paste and that's it! This superfast recipe can be stored in the fridge for a few days if you're not ready to use it right away, or if you have too much for one meal. Drizzle any extra over burritos or eggs. You could even pour it over raw chicken in your slow cooker for easy Mexican pulled chicken sandwiches! Endless delicious possibilities.
Yield: 2 1/2 cups