cheesy-chicken-and-corn-enchiladasAustin is synonymous with Tex-Mex, especially the great enchilada! There is something satisfying about rolling up a shell with your favorite filling and topping with sauce. The French have their crepes, New Yorkers love manicotti, and today we are making some enchiladas (although I am a fan of crepes and manicotti also!)

Then there is the debate between red or green enchilada sauce. They both have a place at my kitchen table, but when I am short on time, this Red Enchilada Sauce is the way to go. It’s rich, savory, and takes about 10 minutes, which means it’s perfect for an easy weeknight dinner, but delicious any time.

1 tbsp. canola oil
1 tbsp. flour
1 ½ tbsp. chili powder
½ tsp. garlic powder
½ tsp. cumin
14.5 oz. container chicken broth
8 oz. can tomato sauce
½ tsp. salt
¼ tsp. black pepper
Pinch of oregano

Heat canola oil on low heat. Whisk in flour until starting to bubble, about 1 minute. Whisk in chili powder, garlic powder and cumin until incorporated. Add chicken broth and tomato sauce and bring to a simmer. Season with salt, pepper and oregano and simmer for 5 minutes. Add to Cheesy Chicken and Corn Enchiladas or your favorite recipe. Enjoy!

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