Every Mexican has an amazing enchilada sauce recipe that makes the kitchen smells like yummy Mexicaness and tastes as good as it smells.
This enchilada sauce is the epitome of that awesomeness.
Where did I get it if I’m not Mexican? Well, I can’t tell you. We will just say that it sort of fell into my lap and I am smart enough to realize what it truly was.
Everything is better when its homemade and this sauce proves it. You can use it for beef enchiladas, enchilada casserole, cheese enchiladas, pretty much anything that calls for enchilada sauce.
Its a cinch to make and you will definitely feel like a cute little abuelita stirring her family secret for making better than Mexicans cooking in a Mexican restaurant food.
So good. This is why I’m having an enchilada party once the house is done.
1/3 cup butter
5 cloves garlic, chopped
1/2 cup flour
1 14 oz can beef broth
1 15 oz can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon rubbed sage
1/2 teaspoon salt
In saucepan over medium heat, melt butter.
Add garlic and stir until tender.
Stir in flour until blended and gradually whisk in broth. Bring to boil and stir until thickened.
Stir in seasonings and tomato sauce. Keep over heat until heated through.
Makes about 3 cups. Per serving serving being 1/4 cup. Calories: 77, Carbohydrates: 7 grams,Sugar: 2 grams, Protein: 2 grams.
I like to combine the seasoning in a little dipping dish before I start making the sauce. This way you just dump it when its time and your not running back and forth with a measuring spoon.