The Best Red Enchilada Sauce Ever! (Not An Exaggeration)

I know everybody has a Mexican food craving every now and then, that is just a fact. I mean if we didn't have a Mexican food craving every little while, would that make us still American? Whatever craving you do have, after you try this recipe, you will be hooked! I mean it might be so good that you wake up at 2am and have to go down to the kitchen and whip up a batch of it and make some enchiladas with it! Or you just make the recipe weekly! (Okay so I like to exaggerate for effect, what gives?) We have all had canned enchilada sauce, which can be very bland but in a pinch it works great. This particular sauce has a little bit of heat, but is not too spicy so if you can't take too much heat but like a little punch this is for you! Also, as you make it, you can adjust the heat! Feel free to play around with the spices and/or hot sauce if you want to add any and let me know how it works for ya! Here is the recipe:) 

Ingredients: 

2 Tbsp.  extra virgin olive oil (any kind of oil would work here, canola oil is fine!)

2 Tbsp. flour

3 Tbsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cumin

2 cups chicken broth 

pinch of salt (taste before adding the salt, the chicken broth has sodium in it)

Instructions: 

1. Heat up your oil in a small saucepan over medium/low heat.

2. Add the flour and whisk for approximately 1 minute. (We are making a roux ladies and gents!) (pronounced "roo" for those of you that didn't know!) 

3. Add all of the spices and keep whisking. If it all turns into a paste you are on the right track :)

4. Gradually and slowly add the broth, whisking to prevent any lumps from forming.

5. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens. 

6. Check salt levels! I always check the salt levels because you can never take salt out but you can always add it back in. 

7. Us immediately or store in an airtight container in the fridge after being cooled down to room temperature.

 Looking forward to making my enchiladas again in the near future and will without a doubt be putting this recipe to use for many years to come:) Enjoy, everybody! 

        *So....get in your kitchen, put your apron on, and let's get Cookin' with Cassie!*