Taco Night is always fun around our house. We usually do crunchy tacos and soft tacos, but sometimes we do enchiladas. That's my favorite! Here is a 10-minute recipe for enchilada sauce that will make your next Taco Night something special.
4 TBS. coconut oil
2 TBS. flour
2 TBS. chili powder
1 1/2 c. broth
1 8-oz. can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cumin
1/4 tsp. salt (optional)
1/4 tsp. cayenne (optional)
In a large saucepan, make a roux using the coconut oil, flour, and chili powder.
Stir in the broth, tomato sauce, and spices. If your broth already has a lot of salt, do not add any more. If you don't want it spicy, omit the cayenne. It will already have a kick to it due to the chili powder. Turn the stove to low and let it simmer for 10 minutes, whisking occasionally. It will thicken up a little.
Now you have homemade enchilada sauce that can be used immediately. It can also be stored in the refrigerator for about 3 days, or frozen to keep longer. This makes a lot more than I use, so it's nice to have it ready to go in the freezer.
Oh, and here is the finished product!
Serve with Crockpot Refried Beans for a truly delicious Taco Night!
Printable: Enchilada Sauce