Killer Red Enchilada Sauce That’s Done in 10 Minutes

Instructions

1. In a 2 or 3 quart pot, melt the butter with the olive oil over medium heat.
2. In a small bowl, combine flour, New Mexican chili powder, chipotle chili powder, cumin, onion powder, garlic powder, salt, and a pinch of cinnamon.
3. When it is frothy, add the flour mixture. Stir it together into a thick paste. It should get nice and bubbly. Stir constantly for about 1 minute (this is to cook out the raw flour flavor and toast the spices a bit.)
4. Slowly pour in the chicken broth while stirring. The sauce should thicken up immediately. Add the can of tomato sauce.
5. You can thin it out with a few more tablespoons of chicken broth or water, if it is thicker than you like.
6. Simmer over medium or medium-low heat for another 7-8 minutes to give the flavors a chance to marry.
7. You can either use it right away, or store it in the fridge for up to a week. I like to store it in a 1-quart mason jar. You can also freeze it in a ziplock bag to have on hand.
8. Makes about 2 and 3/4 cup enchilada sauce.