We love Tex-mex, and I especially love enchiladas. They’re a great way to stretch meat and nobody will even think of complaining. If your family enjoys beans, you can even skip the meat altogether. Some call those Wet Burritos, but I think Bean & Cheese Enchiladas sounds much more appetizing.
To make a good enchilada, you need a good sauce and it’s not hard at all to make it from scratch. You can even make it a day or two ahead of time to make enchiladas a fairly quick & easy dinner.
The stuff that comes from a can will do the job, but once your family tastes your homemade sauce you’ll never get away with the canned variety again. Don’t try this recipe unless you’re willing to give up the canned option. Don’t say I didn’t warn you. By the way, does anyone want a dozen cans of store-bought enchilada sauce?
Easy Enchilada Sauce
- 1/2 cup butter
- 1/2 cup flour
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 4 cups broth or bouillon
- 1 tsp. salt (omit if using bouillon or well-salted broth)
- 8 oz. tomato sauce
In a medium saucepan, melt butter over medium heat. Stir in flour to make a smooth paste. Add spices and continue to stir until bubbly.
Whisk in broth and bring to a boil. Cook and stir 1 minute, until thickened. Stir in tomato sauce.
Makes 5-6 cups, enough for (2) 9×13 pans of enchiladas.
For extra flavor, skim and save fat when making chicken broth and use a little [fat] in place of part of the butter.
Try sauteing 1/2 diced fresh onion and 4 cloves minced garlic in the butter instead of using the onion and garlic powder.