1chipotle pepper in adoboseeds removed, and chopped
½teaspoongarlic powder
½teaspoonground cumin
½teaspooncoarse kosher salt
¼teaspoondried oregano
2 ¼cupslow sodium vegetable stock
Instructions
Heat vegetable oil in a 2 quart pot over medium heat.
Add the flour and whisk constantly for 1 minute.
Add the chili powder, chipotle pepper, garlic powder, cumin, salt, and oregano and whisk to combine. Be careful not to let the spices burn.
Slowly whisk in vegetable stock until smooth. Reduce the heat and simmer 10-15 minutes until slightly thickened.
Use immediately or transfer to a glass container, allow to cool completely, cover and refrigerate for up to 3 days. You can also free for up to 3 months.
Video
Notes
Tips for customizing
Omit the chipotle pepper for regular enchilada sauce
Add additional chipotles or adobo for a stronger, spicier chipotle flavor
Meat eaters can swap the vegetable stock for chicken stock
Use a gluten-free flour blend to make this enchilada sauce gluten-free