Here’s another recipe made so much better with a touch of smoked paprika, and I also added a little tomato paste to give it a little touch of acidity. The obsession is still going strong!
I found the original recipe is on Gimme Some Oven. I’ll share the full enchilada recipe that I used it with soon!
- 2 tablespoons vegetable oil, or any other neutral oil)
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 3 teaspoons tomato paste
- 2 cups chicken stock
- Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through smoked paprika).
- Stir in tomato paste until well incorporated. Then gradually add chicken stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
- Use immediately or refrigerate in an air-tight container for up to 3 days. Mason jars work well.
I’ve made this enchilada sauce a LOT in the last year and have subsequently gone through quite a few jars of chili powder. I’ve tried Spice Islands, Simply Organic, Kroger, and McCormick. And I have to say my favorite chili powder as of late is Target’s Market Pantry chili powder! I’ve purchased two jars of it and have enjoyed the extra bit of kick it has compared to other chili powders both times.