Today is the first day of fall here though you wouldn’t know it by the thermometer! It has been in the high 80s and low 90s the past few days. That is July weather not September weather. With heat index the weather people are predicting about 100 this weekend. Yeah! (Insert sarcastic voice). I know far too soon the snow will be falling but usually my air conditioning is off by now.
Well, I am still following my meal plan which had us making enchilada sauce one night while dinner was in the slow cooker and making dinner with the sauce the next night. I had never made enchilada sauce before, always choosing to buy the cans instead which I never really liked the taste. I am trying not to buy too much so I had all the ingredients on hand so it was finally time to give the sauce a go.
Chicken Enchilada Slow Cooker Casserole made with the Enchilada Sauce
Verdict:
This sauce was amazing! As I said previously I never really liked canned enchilada sauce. I thought it tasted tinny and not a ton of flavor. This had lots of flavor and a good kick to it. If you don’t want the heat cut back on the Cayenne pepper and chili powder adding a bit at a time to get the flavor and heat that is just right for you and your family.
Homemade Simple Enchilada Sauce
Ingredients:
-
- 2 tablespoons Canola oil
- 3 tablespoons flour
- 3 tablespoons chili powder
- 1/2 + teaspoon cayenne powder
- 1 big pinch cinnamon
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- Salt and black pepper, to taste
- 2 cups chicken stock
- 1 (5 oz) can tomato paste
- 1 teaspoon apple cider vinegar
Instructions-
Add the oil to a saucepan over medium-high heat.
-
When the oil is hot, add flour and whisk together let cook 1 minute while continuing to stir constantly.
-
Pour in chicken stock, vinegar, and tomato paste. Stir to combine well.
-
Add in all the spices and stir until all ingredients are well blended.
-
Bring sauce to a low boil then reduce heat to low. Simmer for 15 minutes stirring occasionally
-
Remove pan from heat. Cool and store in sealed bowl in refrigerator or use in a recipe.
What's for Dinner Moms? 
This is a lovely recipe, Marci. I have never tried this.
LikeLiked by 1 person
Thank you so very much!
LikeLiked by 1 person
Looks very tasty 🙂
LikeLiked by 1 person
Thanks!
LikeLiked by 1 person
Hi there, I have nominated you for the Bloggers Recognition Award. 🙂
LikeLiked by 1 person
Thank you so very much!
LikeLiked by 1 person
Your so welcome!!! 🙂
LikeLiked by 1 person
Wow so hot! Love this!
LikeLiked by 1 person
Thank you, Lynn!
LikeLiked by 1 person
Sounds and looks fantastic! You are so creative, Marci. It is cool to know how this creativity was ignited!!
LikeLiked by 1 person
Thank you so much, Erika!
LikeLiked by 1 person
You are so welcome! Blogging is even more exciting when we met the people in person, right?
LikeLiked by 1 person
Yes, I am so glad we met!
LikeLiked by 1 person
😊😊
LikeLiked by 1 person
Such an amazing recipe✌✌
LikeLiked by 1 person
Thank you so very much!
LikeLike
Mexican food as well as French cuisine are among my favorites. Well done! 🌿🌱🍃
LikeLiked by 1 person
Thank you! Mediterranean and Chinese tend to be where I turn more.
LikeLiked by 1 person
Ah, Chinese. Yum! 🌸
LikeLiked by 1 person
Thank you for sharing!
LikeLike
!
LikeLiked by 1 person