We love Mexican at our house. In fact, I serve this theme at least once a week. I love fajitas, tacos and enchiladas. I prepare every one of these entrees freezer style and in bulk. In fact, I usually make five or six pounds of cooked, seasoned taco meat for the freezer. You can see the tutorial here. I also marinate chicken fajitas by the quart size bag, once again, five or six bags ready to thaw and grill or saute for speedy fajitas.
What’s an enchilada without an authentic sauce? I’ve been making this homemade sauce, which is so easy for years. It’s part of a Crisco recipe I’ve modified using freezer chicken broth. You can use your own like I’ve prepared here or feel free to use a carton, which works perfectly fine.
I’m in love with this sauce because it makes your whole house SMELL like a Mexican restaurant. Can you smell my house now?
It’s brimming with chili powder, garlic and cumin flavors.
On with the recipe…
I begin by adding the oil, flour (I use King Arthur white wheat) and chili powder on medium high heat. I stir it with a whisk and cook for 1 minute. It’s a Mexican roux:)
Then I add cumin, chicken broth, tomato sauce, salt and garlic powder.
This is where I’ve use my frozen chicken broth. It’s divine. Bring to a boil and simmer for five to ten minutes or longer if you like. There’s no set time. Sometimes, I’ll make this sauce the day before I’m making enchiladas just to cut down on a cooking step. Although, this sauce is super easy, can’t you tell?
I’m using my sauce for spinach enchiladas today. Typically I use it for chicken enchiladas which is one of my family’s favorites.
The sauce slightly thickens and it’s rich and delicious on everything. You could serve it over any Mexican dish or rice.
Enchilada Sauce (Yield 3 cups)
- 2 T. canola oil
- 2 T. all-purpose flour
- 2 T. chili powder
- 1 tsp. cumin
- 1- 14 oz. can or carton or frozen chicken broth (about 2 cups)
- 1-8oz. can tomato sauce
- 1 tsp. salt
- 1/4 tsp. garlic powder or 1 pressed garlic clove
Heat oil in large saucepan. Stir in flour and chili powder with a whisk. Cook for one minute. Add remaining ingredients and bring to a boil. Cover and simmer on low for five to ten minutes.
You can freeze leftover sauce. Be sure to double this recipe if you like your Mexican SAUCY. Cool the sauce completely (give it several stirs while it’s cooling). When it’s completely cool, ladle in quart size bags standing upright in a glass measuring cup and gently squeeze air out. Lay flat and freeze.
Thaw for 24 hours in a thawing box and reheat on the stove or microwave slowly.
What’s your favorite Mexican entree using enchilada sauce?