How to make it

  • In a 2 quart sauce pan add the chicken broth, chili powder, cumin, salt, cinnamon and sugar. Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve.
  • While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
  • After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
  • After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

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  • I_Fortuna 8 years ago
    Enchilada sauce should always be vegetarian and you have a good one here. There are no tomato products in enchilada sauce. Those who use them are making something else that should have another name. I leave out the cinnamon and put a pinch of Mexican oregano or 1/2 tsp regular oregano. Very authentic Kudos!
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