In New Mexico, whenever you eat at a Mexican restaurant, you will most likely be asked “red or green?” when ordering enchiladas. Red enchilada sauce is traditionally made with red chile pods or chili powder, and green sauce is made with green chilies. You can also order them “Christmas style” which is topped with half green sauce and half red sauce. When you think of Enchilada Sauce, you may automatically think of warm, spicy, and cheesy enchiladas. Don’t get me wrong, I love enchiladas! They’re a staple in my household, and we make them frequently. However, enchilada sauce can do so much more than just make enchiladas. A good homemade enchilada sauce can be the base for any spicy soup, such as posole, tortilla or enchilada soup. It can lend rich, spicy flavor to taco meat, chili, or Spanish rice. You can even create a make-ahead chicken casserole dish for a busy weeknight. This homemade enchilada sauce has a better flavor than the canned version and is incredibly simple and quick to whip up.
Ingredients
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp flour
⅛ cup chili powder
2 cups chicken stock
6 oz tomato paste
2 tsp cumin
1 tsp oregano
½ tsp salt
Directions
Warm olive oil in a small saucepan over medium heat. Add garlic and saute for 30 seconds, until fragrant. Sprinkle in flour and chili powder, and whisk quickly to avoid clumping. Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth. Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.
