Let's yap about easy fixes.
The first time I made a recipe with red enchilada sauce, I used it from a can. I tried a couple different brands but was never completely satisfied with the result. It good-ish. It just always seemed like something was off. Making enchilada sauce from scratch was the fix.
It took me a few tries to get the result I wanted, and this is the keeper. It elevates enchiladas and my Chicken Tortilla Soup.
- 4 tablespoons canola oil
- 3 tablespoons chili powder
- 2 teaspoons cumin
- ½ teaspoon onion powder
- 1 tablespoon garlic minced
- 2 tablespoons flour
- 29 oz tomato sauce
- 8 oz chicken broth Use vegetable broth to make vegan.
- ¼ teaspoon fine sea salt
- Combine chili powder, cumin, and onion powder in a small bowl.
- In a saucepan over medium-low heat, bloom spices with the canola oil. Blooming the spices means to gently fry them in the oil, while stirring, until the spices become fragrant. This helps to deepen the flavors. Just be careful not to cook them too long; burnt spices don't taste great!
- Whisk in flour and allow to bubble for 1 minute. Pour in remaining sauce ingredients and bring to a boil. Simmer for 10 minutes; remove from heat.
- Use in recipes like Chicken Tortilla Soup or your favorite enchiladas.
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