Homemade Red Enchilada Sauce - this restaurant-style enchilada sauce is simple and perfect to use for enchiladas, empanadas and even casseroles. You'll never buy canned enchilada sauce again.
Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
Add chili powder, garlic powder, salt cumin and oregano and mix until clumpy.
Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
TIP: You know the sauce is thick enough when it coats the back of a wooden spoon well. If you see the picture below on the left, you can see that the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.