Enchilada Sauce. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Heat oil in a skillet over medium heat.

Heat the oil in a medium saucepan over medium heat. Add the chili powder, cumin, cayenne, bouillon cube and some salt and. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. You can cook Enchilada Sauce using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Enchilada Sauce

It's 4 of large dried California pepper pods.
You need 2 tablespoons of minced garlic.
You need 1 of large onion.
Prepare 28 ounces of tomatoes.
It's 1 teaspoon of whole leaf dried oregano.
Prepare 1 teaspoon of kosher salt.
Prepare 1 teaspoon of extra dark cocoa powder.
Prepare 1 teaspoon of ground cumin.
You need 4 cups of water plus more for thinning if necessary.
You need As needed of brown sugar if the peppers scorched during toasting.

Mix together and then stir in the water. Use in place of canned enchilada sauce. Enchilada sauce recipe adapted from my spinach artichoke enchiladas. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don't screw on the lid completely until the mixture is fully.

Enchilada Sauce instructions

Boil the water. Remove the skin from tomato. Dice the tomato and set aside..
Heat a skillet dry. Toast the peppers till just fragrant. Set aside add the onion, tomatoes, and garlic to the skillet to toast also..
Remove stems and seeds from the peppers. Add the peppers to the boiling water for 20-30 minutes covered. This will rehydrate and soften your peppers..
Add the peppers and liquids in the peppers, to a blender. Now add the oregano, onion, salt, cumin, garlic, and tomatoes, to a blender. Liquidfy the ingredients..
In a skillet heat the oil. Pour the ingredients from the blender into the hot skillet with the oil in it. Stir in the chocolate..
Simmer uncovered for 30 minutes. It should be not thin, but just a bit thick, like a tomato ketchup..
It may not be super delicious on its own. If it's too bitter add a little brown sugar at a time till the bitterness is toned down. It should taste good allowing the sauce and food you put it on compliment each other..
Serve I hope you enjoy!!!.

Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce. Experiment to suit your taste, but don't leave out the cocoa.