Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 cup chicken stock or broth (homemade or store-bought)
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon packed brown sugar (optional, but recommended)
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

Instruction

  • Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Once the flour and oil mixture begin to bubble, whisk in the remaining ingredients and whisk until smooth. Taste and adjust spices based on your preferences.
  • Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks.