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Rockin Robin's Raving Enchilada Sauce

An easy and quick spicy, thick sauce.
Course Sauces
Cuisine Mexican
Keyword enchilada, Enchilada Sauce, Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 cups low sodium chicken broth
  • 4 teaspoons Gebhardt Chile Powder or use 4 tablespoons if you like it hot
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1 pinch ground cinnamon, less than 1/16 teaspoon
  • a little less than 1/2 tsp. sugar
  • 3 tablespoons plus 1/4 teaspoon white flour
  • 3 tablespoons vegetable oil

Instructions

  • First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully incorporated.
  • Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue to stir.
  • Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat, this enchilada sauce recipe is done. Makes 2 cups.

Notes

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal. Remove skin and dispose.