See those little glass mason jars on the bottom shelf of the fridge? Shhh! They’re jars of homemade enchilada sauce.
2 Tbsp vegetable oil
2 Tbsp flour
2 cups chicken stock (low salt)
4 Tbsp chili powder maybe a pinch more
3/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin
1/4 tsp dried oregano
Mix together the chili powder, garlic powder, salt, cumin and dried oregano and set aside; Heat the oil and add the flour to make a roux, sprinkle in the seasoning and mix together, slowly add in the stock and stir constantly, turn the heat down a bit and stir until it thickens (maybe 2-3 minutes).
Remove it from the heat source and pour into the mason jars. Put in the fridge (for up to 4-5 days) or use immediately.
I use them in my chicken enchiladas or to spice up an ordinary cheese quesadilla, you decide, but no matter how you use it, it just makes you smile and its’ very scrumptious.