I used to have a truly authentic to West Texas enchilada sauce recipe that was out of this world - no tomato product whatsoever in it. Sadly that recipe was lost in one of our many military moves.
The one I am posting is not bad; you might want to try it.
Sacramento Bee Homemade Enchilada Sauce
This recipe came from the Sacramento Bee and is credited to a Sacramento restaurant called Capitol Tamale.
2 tablespoons vegetable oil
2 tablespoons flour
1 tablespoon paprika
1 tablespoon chili powder
1/4 tsp. ground cumin
1/8 tsp. Mexican oregano
1 clove garlic (minced)
14 oz. chicken broth (canned broth or homemade)
Combine ingredients except broth in medium saucepan or deep skillet. Cook and stir until hot. Stir in broth. Cook over low heat until thickened, stirring occasionally, about 30 minutes.
Dip corn tortillas in hot oil and warm sauce. Add filling and roll. Pour remaining sauce over rolled enchiladas. It should be enough for about 8 enchiladas.
Hope you like it, if you try it.
