Enchilada sauce is just fun in a pan!  

I like for my enchilada sauce to be full of flavor, which I know is kind of the point, but I mean saturated with flavor. I use this sauce to season the other components of my enchiladas, so it has to be able to hold its own, plus elevate all of the other ingredients. 

It all starts with oil in a pan. I use olive oil and as always, a trusty cast iron. Pour in the seasonings and turn it to medium heat. Stir these around until you hear the oil begin to toast the spices and the fragrance wonders upward.

Now add the tomato paste and whisk, followed by the flour. (This CENTO double concentrated tomato paste is my favorite.)

Once the flour goes in, you’ll need to be ready to work quickly. Be ready to add in the liquid a little at the time. Broth is my favorite, but water will do.

You’ll be amazed at the way the flour absorbs the liquid and becomes a thick paste. Keep adding more, about a quarter cup at the time, whisking until it’s smooth, until you arrive at a perfect saucy consistency. 

The heat should be high enough to regain a simmer quickly after each addition of liquid, but not so hot that it hisses upon impact. 

The process goes fast and it’s so satisfying to watch it come together. At this point your house should smell amazing and people think you know what you’re doing. 

Once the last of the broth has been added and the sauce looks just right, I like to turn off the heat and just let it sit and develop while I work on other things. 

I hope this sauce puts smiles on faces at your table! 

Full chicken enchilada recipe here!