Homemade chicken enchilada sauce

• Servings: 4
• Difficulty: medium
• Time: 30 minutes
• Tools: Saucepan, Immersion Blender

Ingredients

• 2 tablespoons olive oil (30 grams)
• 1 small onion, chopped (150 grams)
• 2 cloves garlic, minced (10 grams)
• 2 tablespoons all-purpose flour (15 grams)
• 2 tablespoons chili powder (16 grams)
• 1 tablespoon ground cumin (2 grams)
• 1 teaspoon dried oregano (1 gram)
• 1/2 teaspoon salt (2 grams)
• 1/4 teaspoon black pepper (1 gram)
• 1 can (400 grams) crushed tomatoes
• 1 cup (250 ml) chicken broth (250 grams)

Instructions

1. Heat the olive oil in a saucepan over medium heat.
2. Add the chopped onion and minced garlic to the saucepan and cook until the onion is translucent, about 5 minutes.
3. Add the all-purpose flour, chili powder, ground cumin, dried oregano, salt, and black pepper to the saucepan. Stir well to combine.
4. Cook for 1-2 minutes until the spices are fragrant.
5. Slowly add in chicken broth until smooth sauce starts to thicken. Then add the crushed tomatoes to the saucepan and stir well to combine.
6. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally.
7. Remove the sauce from the heat and let it cool slightly.
8. Blend the sauce in the pan using the immersion blender until smooth.
9. Simmer the sauce for an additional 5 minutes.
10. Taste and adjust the seasoning if needed.