Easy Enchilada Sauce
Rated 5.0 stars by 1 users
Cuisine
Modern American
Cook Time
30 minutes
Author: Spiceology
Ingredients
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3 tablespoons olive oil
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1 tablespoon all-purpose flour
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2 cups chicken stock
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10 ounces tomato paste
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¼ cup New Mexico Chili Powder
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1 teaspoon Aleppo Pepper
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1 teaspoon ground Cumin
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1 teaspoon dried Mediterranean Oregano (or 1/2 /teaspoon fresh)
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1/2 teaspoon Kosher salt
Directions
- Heat oil in a medium saucepan over medium heat.
- Add the flour and stir constantly for about 1 minute (don't burn).
- Add the remaining ingredients and stir to combine.
- Bring to a low boil, then turn the heat down to low and cook for 5 to 10 minutes, until the sauce thickens slightly and is smooth.
- Serve immediately or store in an airtight container up to 3 days refrigerated.
