A Tex-Mex lover's dream come true, this Homemade Enchilada Sauce makes everything taste better. It's basically just a spiced up roux - thickened with flour, and full of Mexican flavors! Use it in enchiladas and burritos, in soups, stuffed peppers, or Tex-Mex casseroles.
kosher salt and freshly ground black pepper- to taste
115 oz.can tomato sauce
Heat sauce pan to medium heat. Add olive oil, onion, and jalapeño and cook until soft. Add garlic and stir for another 30 seconds. Add chili powder, cumin, salt and pepper, and stir for one minute, allowing spices to soak in.
Add flour and stir for 2 more minutes. Mixture will appear to be dry. Add chicken broth, tomato paste, and tomato sauce, and cook for 15-20 minutes, allowing sauce to thicken. Remove and let cool slightly.
Take immersion blender (or pour into regular blender) and puree enchilada sauce until smooth.
Store sauce in jars or airtight container.
To make a spicier sauce, include the seeds (or some of them) of the jalapeño.