Garlicky Enchilada Sauce

I will be very upfront and say this is not an authentic Mexican enchilada sauce.  It is, however, quite a tasty Americanized version- definitely the best homemade enchilada sauce I've ever had.  It's flavorful, not too tomatoey, and quick and easy to make, too.  Just use it whenever you need enchilada sauce.  It would even be good on pasta with other enchilada or taco-like ingredients.

  

This recipe is a slightly tweaked version of one from Taste of Home.  I cut back on the flour substantially the second time I made it, as written below.  Even so, it's a little thicker than most enchilada sauces.  Feel free to reduce the flour to 1/4 cup if you want it more like enchilada sauce from a can.

  

Quick Note:  How much chili powder you need will entirely depend on how strong your chili powder is and what your preferences are.  Start with 1 Tbsp and go up from there.

   

Garlicky Enchilada Sauce

  

1/3 C butter

5 cloves garlic, minced 

1/3 C flour

16 oz chicken broth

16 oz can tomato sauce

1-2 Tbsp chili powder

2 tsp cumin

1/2 tsp oregano

1/2 tsp salt (or more to taste)

  

Melt butter in a medium saucepan over medium heat.  Add garlic and saute for a minute, but don't let it get browned.  Make a roux by adding the flour and stirring for a minute or two.  Stir in the broth a little bit at a time, stirring it smooth between additions.  Add the tomato sauce, 1 Tbsp chili powder, and the rest of the sauce ingredients.  Taste and add more chili powder or salt if needed. Let sauce simmer, stirring constantly, for 2 or 3 minutes, until thickened.  Remove from heat and use in your favorite recipe!

     

Yield:  About 4 1/2 cups