My 5 Star ENCHILADA SAUCE // You’ll Never Want Another One ❤️

hello everyone today on rachel cook with love i'm going to make my five

star

enchilada

sauce

now if any of you have made any of my

enchilada

recipes and tried the

sauce

then you know exactly what i'm talking about this is a video very requested and today I am going to prepare it for you step by step let's begin so these are the ingredients that I am going to use to make my five

star

enchilada sauce I have two and a half tablespoons of melted butter one tablespoon of vegetable oil three tablespoons of flour for everything I use two teaspoons of my homemade paprika one and a half tablespoons of my homemade chili powder but you can use any kind you

want

one teaspoon of onion powder two teaspoons of garlic powder one and a half teaspoons of chicken broth half a teaspoon of Mexican oregano half teaspoon of sugar 2 teaspoons of tomato paste 1 teaspoon of ground cumin and 3 cups of chicken broth so these are the ingredients now we can go to the stove so I'm going to use this pan here to prepare my enchilada sauce and I have the low to medium heat.

I'm going to add my melted butter and here's my vegetable oil. Now I like the combination of these two because it will make a real smooth enchilada sauce right here, now I'm going to add my flour and I'm going to make a rule now, when you make enchilada sauce, you always

want

to make a roux first and it's not just a matter of to put flour in it so that it will be nice and thick, no, there's a reason we add the flour and the reason we add the flour here and make a roux is because once it gets nice and golden and you cook this flour, It takes on a delicious flavor now that it's White is raw and raw flour doesn't taste good so you want to make sure you wait until your roux is nice and golden, it will take on a beautiful nutty flavor and that's what we're waiting for so do you want to continue.

Leave it on because you don't want it to burn, adjust the temperature if necessary, but don't let it cook too quickly so you can see my roux is nice and golden and it smells very nutty and delicious in here. This also makes some of the best sauces, so you want to make sure it's nicely browned. Now I'm going to add my chili powder and you want to stir it constantly because you don't want it to burn. now I turned the temperature down to low, now I'm going to add my paprika and I'm going to continue moving them around like this until they're nice and toasted and releasing their flavor in there with the butter in the oil, so that's it. 30 seconds now I'm going to add my onion powder and I'm going to continue stirring it non-stop now my garlic powder oh my goodness it smells delicious here now I'm going to add my cumin and here's my oregano I'm going to add some chicken broth and stir it in Slowly let all these flavors come together.

I'll add a little more. You will have three cups to play with, but you should do it slowly, a little at the set temperature. over low heat I'm going to add a little more chicken broth and here's my chicken broth. Now you can use it better than broth if you want, but I like chicken broth better and I'm going to add the rest of my chicken broth and as I keep stirring, it's going to start to thicken a little bit more and more because the all-purpose flour It is your thickening agent. Take your time when making your enchilada sauce and it will be the best enchilada sauce you have ever made if not.

I don't have freshly made chili powder and paprika like I do, you can use store bought ones. I'll link below to my chili powder video so you can watch it and maybe want to make your own, so it's been five minutes and my enchilada sauce. it's just perfect look how it's gotten so much thicker now i always like to let it simmer like this for 10 15 20 minutes as long as you keep stirring it'll be fine otherwise a skin will form on top like this that's why you have to keep moving it now I'm going to turn off the heat and here it is now this enchilada sauce is perfect for your cheese enchiladas, beef, chicken, any type of enchiladas that you like, you can top your burritos with her, your chimichangas. you can put it on your eggs, you can put it on your tacos, quesadillas, whatever you want, it's absolutely delicious.

Now I always make this enchilada sauce the day I'm going to use it, but you can make it two or three days in advance and Now you can put it in an airtight container in your refrigerator, if it gets a little thick you can always thin it with a little broth of chicken or a little water and then heat it on the stove now. I have

never

frozen it like I said I always make it the day I am going to use it but I have heard you can freeze it maybe you can read it and decide what would work best for you so this is my delicious five enchilada sauce stars if you like my video give me a hand up send me a comment and tell me what you think thank you