This Homemade Enchilada Sauce packed with flavour and is so simple to make. It’s also freezer friendly so you can make a double batch and freezer half for later!
In a food processor or blender, add in your chipotle pepper and adobo sauce with 1/2 cup of stock. Blend until smooth.
In a saucepan, heat the olive oil over medium heat and add in the flour, whisking for 1 minute or until fully combined.
Next, add in the chili powder, cumin, dried oregano, onion powder, salt, and tomato paste before stirring in the rest of your stock around 1/2 cup at a time.
Let it simmer until it is at the thickness you desire.