Easy Enchilada Sauce
Hey there! So, let me tell you about this easy enchilada sauce recipe that’s been a game-changer in my kitchen. I remember the first time I made it, my kitchen was a disaster zone. You know how it is—pots everywhere, spices spilled like confetti after a party. But, oh boy, was it worth it! My kids actually stopped mid-bite to ask, “Mom, did you make this?!”—and that, my friend, is the highest praise you can get.
Why You’ll Love This
I make this sauce whenever I’m craving something comforting and easy. It’s perfect for those days when you just want to toss everything together and still impress everyone at the table (even the picky eaters). My family goes crazy for it because it’s both rich and tangy, and it doesn’t hurt that it makes the house smell amazing. Plus, there’s a certain satisfaction in knowing you’ve nailed a homemade recipe. (I mean, who doesn’t love a little kitchen victory?)
Ingredients You’ll Need
- 2 tablespoons olive oil (or honestly, any oil you’ve got on hand)
- 2 tablespoons all-purpose flour (I’ve tried gluten-free flour, and it works just fine)
- 1/4 cup chili powder (go for mild or spicy, depending on your mood)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 cups vegetable broth (chicken broth is a good substitute too)
- 1 teaspoon apple cider vinegar (my grandmother swore by this, but any vinegar kind of works)
How to Make It
- Heat the oil in a saucepan over medium heat. Add the flour and whisk constantly for a minute—don’t let it burn!
- Stir in the chili powder, garlic powder, salt, and cumin. Give it a good stir until the mixture is smooth. This is where I usually sneak a taste, just because.
- Gradually add the broth, whisking constantly to avoid lumps. Increase the heat and bring it to a simmer, then reduce and let it thicken for about 10 minutes. It’ll look a bit weird at first, but trust me, it comes together.
- Stir in the vinegar and give it one more taste (and adjust the seasoning if needed).
Notes
I figured out the hard way that letting the sauce simmer for too long can make it overly thick. If that happens, just add a splash more broth and you’re good to go!
Variations to Try
Once, I tried adding a dash of smoked paprika, and it added a nice depth. But steer clear of adding too much sugar—I thought it might balance the acidity once, but it just made the sauce oddly sweet.
Equipment
If you don’t have a whisk, a fork can work in a pinch. Just be ready for a workout because you’ll be stirring a lot!
Storage Info
This sauce keeps well in the fridge for about a week, though honestly, in my house, it never lasts more than a day! You can also freeze it in an airtight container.
Serving Ideas
We love pouring this over chicken enchiladas for dinner, but it’s also fantastic drizzled over scrambled eggs or even as a dip for tortilla chips. It’s a versatile wonder, I tell ya!
Pro Tips
I once tried rushing the simmering step and ended up with a sauce that was more soup than sauce—patience is key here!
FAQ
Can I make this sauce spicier? Absolutely! Just add more chili powder or throw in a pinch of cayenne pepper. But careful, it’s easy to go overboard.
Is this sauce gluten-free? It can be! Just use a gluten-free flour substitute. Works like a charm.
