I've tried a lot of recipes for enchilada sauce and this one is the winner. My kids don't like a lot of spice and this one is perfect in that department. My husband just adds a little of his favorite hot sauce, Chalula, to his plate so everybody's happy.
Best of all, it's easy to prepare with some simple kitchen staples.
2 TBSP Oil
2 TBSP butter
2 TBSP all purpose flour
1/2 tsp cumin
1/2 tsp cocoa powder
2 cups water or chicken broth
1/2 tsp salt (I use celtic sea salt)
1/2 tsp brown sugar
1/8 tsp cinnamon
1/2 tsp garlic powder
2 TBSP Chile powder
8 oz tomato sauce
I always put the dry ingredients in small bowls first. Then they're ready to dump in when it's time. So put the flour, cumin, and cocoa in one small bowl. Put the salt, sugar, cinnamon, garlic and chili powders in another small bowl. Wash the top of the tomato sauce can and open it and have a whisk ready. Now you're all set to make the sauce!
First, heat the oil and butter in a medium sauce pan until melted. Add the flour, cumin and cocoa and whisk till smooth. Cook for one minute. Add the liquid ingredients and whisk till smooth. Add the last bowl of dry ingredients and cook and stir till thickened (about 5 minutes).
This recipe is great to double and freeze half for next time.
To make the "whole enchilada" just ladle some sauce into a greased 9x13 casserole dish and dip tortillas in sauce, place fillings of choice down the center (cheese, chicken, shredded or ground beef, onion) and roll up. Line enchiladas up in a pan and top with remaining sauce and shredded cheese and a few sliced black olives. Bake at 375 for about 20-30 minutes or till hot and bubbly.
*Shredding chicken was always a chore until one day I thought I'd try putting in my Kitchen Aid mixer with the regular paddle attachment. It does an awesome job in just seconds.