Enchilada Sauce, O M Goodness !!

I will never buy canned Enchilada Sauce again!!!! I made this last night and it was so good.

In a skillet put 2 T oil, 2 T flour, 1 T chili powder, a little black pepper and garlic powder. Let cook like a roux a few minutes to cook the flour. Slowly whisk in 1 cup of chicken broth. Cut down the heat and let it thicken. This was enough to cover 12 enchiladas. This taste like the restaurant sauce, not hot at all, just flavor. Hope your enjoy !! :) :)


I ordered my Chili Powder(regular) from Penzeys. Go to

www.penzeys.com or call 1-800 741-7787.

If you want to experiment a little, may I suggest you not use "chili powder" but rather the spices from which it is made. As the Penzey's site notes, theirs is a blend of ground chilis, cumin, oregano and garlic. But they also sell (as do many other places) pure ground ancho or chipotle chilis. Use either or both (chipotles are smoked jalapenos so the powder will add a smoky flavor) and use the amounts of cumin, garlic (fresh) and oregano that suit your palate rather than the fixed blend. Penzey's "chili powder" does use Mexican oregano which tastes somewhat different than "regular" (i/e Mediterranean) oregano but they sell pure Mexican oregano as well.