The plan tonight was for turkey enchiladas….so while out I grabbed a can of Verde (green) enchilada sauce. In a moment of not thinking it out, I didn’t read the label. So about an hour ago I was starting to get items ready for making dinner. I happened to turn the can around and much to my dismay realized I had bought one that was full of artificial dyes. Doh! Sigh, there went that plan. So I went looking for an idea on how to make some enchilada sauce that would come together quickly. It also had to be a concept that would allow no trip to the store, so canned goods came into use.
Now that the sauce is cooked and cooling a bit I am off to make the enchiladas!
Homemade Red Enchilada Sauce
1 sweet onion, peeled and diced
2 Tbsp vegetable oil
1/4 cup all-purpose flour
2 Tbsp chili powder
1 Tbsp granulated garlic
1 tsp dried oregano
4 cups lower sodium chicken broth (or beef)
1 4-ounce can diced jalapeno
1 6-ounce can tomato paste
Heat the oil over medium high heat in a large skillet. Add in the onion and cook till golden brown. Stir in the flour and seasonings and let cook for a couple minutes, stirring often. Add in the jalapeno and tomato paste, then the broth, stirring till well blended.
Bring to a gentle boil, stirring often until the sauce is thick.
Season to taste, as desired.
Cumin would be traditional to add, but for me I just don’t like the smell. 1 Tbsp ground would be a good starting point.