Canned enchilada sauce tastes just fine or even good (with some brands), so you can use it instantly after opening the lid. However, if you expect more and want to elevate this canned sauce to reach the restaurant-quality, here is the way to help you:
Ingredients
- 1 tbsp. of unsalted butter
- 1 tbsp. of all-purpose flour
- 1 (10 ounces) can red enchilada sauce
- 1 cup chicken broth
- ½ tsp. of Kosher salt
- ¼ tsp. of black pepper
Tools
- A saucepan
- A spoon
Instruction
- Melt the butter in a saucepan over medium-high heat
- Add the flour to the pan and continuously stir for one minute
- Pour the canned red enchilada sauce into the roux, also chicken broth, salt, and pepper
- Bring the mixture to a boil, then reduce heat and simmer for about 15 to 20 minutes or until the sauce has thickened
- Keep warm over low heat when you are ready to serve
Notes
- You can replace the chicken broth with beef or any kind of broth per your preference
- Don’t forget to give the sauce a good stir to avoid drying out or burning
