We really enjoy chicken enchiladas once in a while but enchilada sauce is not to be found here in Bavaria. I tried a couple of recipes without decent results. The first one I made was full of tomato sauce and ended up tasting like spaghetti. NOT the result I was looking for..haha! So, after doing further research,I started putting together different combinations and came up with this one. It was Dan tested and approved so I offer it here for you!
Just watch the salt. Depending on what type of chicken stock you use, it can be plenty salty without adding more. Taste, taste and taste.
- 2 Cups Chicken Stock homemade,store bought or bouillon cubes
- 2 TBLS vegetable oil
- 2 TBLS AP flour
- 3 TBLS Chili Powder-prepared
- 3/4 Tsp Garlic Powder
- 3/4 Tsp Oregano leaves not "ground" oregano
- 3/4 Tsp Cumin ground cumin, not whole seeds
- 1/4 Tsp ground Black Pepper
- 1/4 Tsp Salt Optional-taste first and add if needed
- Measure all the spices into a small bowl and set aside. In a quart size sauce pan, heat the oil over medium heat and add the flour. Whisk until smooth. Then add all the spices at once and keep whisking. They will form a thick paste. Add the chicken stock all at once and whisk until smooth. It only takes a few seconds. Bring to a boil and stir. Reduce heat and simmer for 5 minutes until slightly thickened. You want to end up with a nice pourable sauce. That's it! Use within several days or freeze.