For years my children would not eat anything with a “sauce.” Enchiladas were firmly in the camp of “don’t even try.” Then a few months ago my oldest kid asked me to make enchiladas.
Challenge Accepted! I posted something about it on Instagram and my sister promptly texted me saying that no matter what I did, use Gimme Some Oven’s Enchilada Sauce. I made it and my kids said it was okay, but it was way to spicy for them.
I began to tweak the recipe and found that I made many significant changes. I cut down the amount of chili powder and added a touch of sugar and a splash of apple cider vinegar. Chili powder can have a slightly bitter aftertaste and the sugar and vinegar somehow mellow the bitterness. Chili powder is found in the spice aisle and is a combination of dried chilis and spices ground into a powder.
You may be surprised to find out there is no tomato in this recipe. The chili powder is the base of the recipe. I like to use reduced sodium chicken broth, but if you want to make vegetarian enchiladas, you could substitute vegetable broth.
- 1/3 Cup Chili Powder (See Note)
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Oregano
- 1/2 teaspoon Sugar
- 1/4 Cup Avocado Oil (Or use vegetable oil)
- 1/4 Cup All Purpose Flour
- 4 Cups Reduced Sodium Chicken Broth (or Veggie Broth)
- 1 teaspoon Apple Cider Vinegar
- 1/2-2 teaspoons Coarse Sea Salt to taste.
- In a small bowl, combine chili powder, garlic powder, cumin, oregano, and sugar. Set aside.
- In a large skillet, add oil and flour and cook over medium-high heat. Cook stirring constantly with a flat whisk for 1-2 minutes until bubbling.
- Add the chili powder mixture and whisk well to combine with the flour and oil. Cook for 1 minute.
- Add the chicken broth a little at a time, constantly stirring to avoid lumps.
- Add 1 teaspoon vinegar and bring to a gentle simmer.
- Taste the sauce. It will likely need salt. Add salt 1/2 teaspoon at a time until you reach the desired level of salt. It will take up to two teaspoons depending on the level of sodium in your broth.
- Turn off heat and use sauce to make enchiladas. This is enough sauce for 2 9 x 13 pans of enchiladas.
1. Chili powder is found in the spice aisle. It is a combination of dried chili peppers and spices.
2. If you like it spicy, you can add up to 1/2 cup of chili powder.
3. This makes enough sauce for 2 9 x 13 pans of enchiladas. You can freeze it for up to 2 months. If you are using a mason jar to freeze it, make sure to leave at least 1 inch of space at the top to prevent the jar from breaking in the freezer.
4. A Flat Whisk is the best tool for making this because it can get to edges of the pan and still keep the sauce from getting lumpy.
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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.