The Chef Within

When you need enchilada sauce right now here’s the quickest method I know.   Take a small saucepan and add 1/4 cup vegetable oil or olive oil. 

Heat oil over medium heat and then add 1/4 cup flour.

Create a seasoning blend of 3 tablespoons chili powder, 1 tablespoon cumin and 2 teaspoons coriander (optional) and 1/4 teaspoon garlic powder.

Add those to the flour and oil, whisk well and then add 3 cups of chicken broth or water, if you wan’t to keep this vegetarian. 

Bring to a simmer whisking often.

When sauce begins to simmer, allow to simmer on low for a minute or two.   Taste for salt and you could stop there.

However…I would suggest the possible addition of a few final “finishing” ingredients pictured below. 

If you want some tomato flavor add some tomato paste or sauce or even ketchup.  If you like it sweeter, then include some honey or sugar.  Want it more tart?  Then add a teaspoon or two of any vinager.  For a slight mole taste…add a teaspoon of peanut butter and a few chocolate chips, maybe even a tiny bit of cinnamon and/or nutmeg.  Those are the ingredients that give the sauce a “specialized” taste and you can change those each time you make the recipe.

Write down your favorite combinations so you can repeat them from time to time and also be aware that enchilada sauce freezes beautifully so make a big batch, portion it into various containers and with a quick thaw in the microwave you can have the sauce ready in no time.