Grandma Cortez's Enchilada Sauce
3 tablespoons flour
1 tablespoon light flavored oil
1 (32 ounce) carton vegan chicken stock or 4 cup water + 2 cubes veggie bullion salt, to taste
2 to 3 tablespoons onion powder, divided
2 tablespoons garlic powder, divided
1/4 cup chili powder, more as needed
1. In a large sauce pan, combine the flour and oil over medium low heat to create a roux. Stir until smooth and stops bubbling, about 1 minute.
2. Slowly, 1/2 cup at a time, whisk in stock until dissolved. Once all of the stock has been added, start with a pinch of salt, 1 tablespoon onion powder, and 1 tablespoon garlic powder and 1/4 cup chili powder. I find I use a ton of chili powder for rich flavor that isn't watery. It won't necessarily make it any hotter, richer.
3. Let the mixture come up to a low boil for 10 minutes and taste. Add seasonings and chili as needed. I do generally use the full 3 tablespoons onion, and 2 tablespoons garlic and at least 1/4 cup chili powder.
4. After seasonings are good and it's simmered for another 5 minutes or so, check the consistency. It should be like gravy, not too thick not too thin. If its too thick, it will turn to gel when its baked. Once finished, pour over a pan of enchiladas or freeze until needed.
SO HOW'D IT GO?
Always perfect! Our favorite, and now- ONLY enchilada sauce. THANK YOU!
This was perfect! I love this recipe! Thanks so much!
amazing! i agree with all of the "i'll never use canned sauce" comments.
This sauce is awesome! I don’t like garlic so I skipped it and added extra chili powder.
I won't ever buy canned enchilada sauce again! I used this recipe, which was easy to follow and quick to make with no substitutions. I definitely will use it again and again!
Thanks for saving me a trip to the store! I wanted to try an enchilada recipe off of this site and was sure I had a can of sauce on hand, but, alas, I was wrong. I was going to scrap the whole thing and find something else to make, when this recipe caught my eye. Very quick and easy! I was able to whip it up while I was prepping other stuff. The only changes I made were to reduce the chili powder quite a bit (for the kids) and add about 1/2 a can of tomato paste.
Yummy!!!
Well, mine definitely isn't all that it could be...I didn't have any stock or onion powder...but it still made a pretty good enchilada sauce. :)
This didn't taste like the enchilada sauce we are used to so we added a can of tomato sauce and then it was very good! ;)b
No tomatoes???
loved this enchilada sauce.
No more canned for me.
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