Enchilada Sauce

I wanted to make Amy’s Easy Chicken Tortilla Soup but I didn’t have any enchilada sauce so I made my own using this recipe I found as a basis and altering it just a little to make it work for me. The way it is written below seemed to be the perfect amount for the soup. Very easy—maybe not as easy as opening a can, but much more flavorful than the canned kind in my opinion. It smelled wonderful as I was cooking it as well.  It is pretty mild but you could spice it up by adding some cayenne pepper, jalapeños or hot sauce according to your personal preference.

2 tablespoon olive oil

1/2 tablespoon garlic powder

1/2  tablespoon onion powder

1/2 tablespoon cumin

1 tablespoon chili powder

1/2 (8 ounce) can tomato sauce

2 tablespoons flour

2 cups chicken broth, divided

Mix spices and olive oil in saucepan over medium heat until fragrant and starting to brown. Slowly add tomato sauce and 1 1/2 cups of the chicken broth. Cook and stir. Put the flour and the remaining half cup chicken broth into a sealable container (tupperware, etc.) and shake vigorously to combine. Slowly stir flour-broth mixture into the rest of the sauce and stir until sauce comes to a boil. (This method helps me to avoid lumps.) Boil and stir one minute.  Use as a red sauce over enchiladas, chicken, beef, etc.

I’m thinking it wouldn’t be too hard to make a large batch of this and bottle it. I read that it doesn’t freeze well though.