Enchilada Sauce Recipe

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This recipe for Enchilada Sauce is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Condiments

Ingredients:	Ingredients: ¼ cup vegetable oil small onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 3 tablespoons chili powder 1 cup chicken stock 1 (28-ounce) can crushed tomatoes 1 teaspoon dried oregano 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon Kosher salt 1 teaspoon ground black pepper

Directions:	Directions: Heat oil in a medium saucepan, sauté onions and garlic until translucent. Add flour and reduce heat to medium. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences. Use immediately to make enchiladas, use as a side for burritos, or on tacos. Pour remaining enchilada sauce into an airtight container and refrigerate for up to two weeks. Can also be canned in a water bath for longer storage.

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Enchilada Sauce Recipe

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Directions:

Directions: