Homemade Enchilada Sauce for Chicken Enchiladas

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 Made my own enchilada sauce this weekend..  it was extremely tasty. Very simple to make and tastes great.


Ingredients:


2 tablespoons chili powder 

2 teaspoons cumin

1 and half teaspoons garlic powder

1 and half  teaspoons dried oregano 

6 tablespoons Olive oil 

6 tablespoons flour

4 tablespoons tomato paste 

32 oz of vegetable stock.

Pinch of cinnamon

1/4 cube of bakers chocolate shaved

2 splashes of apple cider vinegar 


Recipe:  

Heat oil on medium heat until just sizzling,   add dried spices and flour.  Using a whisk blend into a roux.  Add tomato paste until smooth.  Cook about 4 minutes,   slowly add vegetable stock whisking to remove clumps,   cook over medium to low heat for 7 minutes stirring occasionally. Add cinnamon and shaved chocolate,  cook until blended 2 minutes or so.  Splash in the vinegar and set aside...sauce will thicken as it cools.  


I used shredded cooked chicken tenders mixed with 2 ladles of sauce.  Lay flour tortilla,  sprinkle with monterrey jack cheese, 2 tablespoons chicken mixture and top with shredded Mexican cheese.  Roll up and place seam side down in pan that has 2 ladles of sauce in bottom.  Continue with enchiladas until pan is full.  Cover the 2 ladels of sauce,  sprinkle with additional cheese and bake for 30 minutes at 350.  


Serve with guacamole, salsa and sour cream. 

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