Homemade Enchilada sauce makes all the difference in your dishes! The flavors are richer and it just tastes so much fresher. I definitely recommend making your own.
3 Tablespoons Vegetable Oil
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
2 Tablespoons Flour
1 Tablespoon Chili Powder
1 teaspoon Cayenne
½ teaspoon Smoked Paprika
¼ teaspoon Cumin
½ teaspoon Mexican Oregano
2 Tablespoons Tomato Paste
2 cups Chicken Bone Broth
1 Tablespoon Apple Cider Vinegar
Splash of Hot Sauce (i.e. Cholula)
Salt and Pepper to taste
- Heat oil in large cast iron skillet over medium-high heat, then add in the spices and seasoning; stir continually until fragrant.
- Whisk in the flour and tomato paste, cooking for 2-3 minutes to get rid of the raw flour taste. Pour in the broth, vinegar and hot sauce; whisking until thickened. Reduce heat to low and cover.
- Cook for 30-60 minutes; allowing the flavors to marry.
- Use in Enchiladas or over tacos, burritos and chicken!
Looking for a main dish? Try one of these recipes!
Ash's In The Kitchen 
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