Name: Enchilada Sauce
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 small yellow onion (diced); 1/2 teaspoon kosher salt; 1 1/2 teaspoons cumin; 2 teaspoons chili powder; 1 tablespoon all purpose flour; 15 ounces tomato sauce; 1 cup chicken stock; 2 cloves garlic (minced)

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Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.

Wisk in the cumin and chili powder and toast for 30 seconds.

Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.

Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.

Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.

Enchilada Sauce

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