Step 1: In a medium saucepan, heat the olive oil over medium heat. Once shimmering, add the all-purpose flour and whisk continuously for 1-2 minutes, creating a light brown roux. This is crucial for the texture of your enchilada sauce recipe.
Step 2: Reduce the heat to low. Add the chili powder, ground cumin, garlic powder, onion powder, dried Mexican oregano, and optional cayenne pepper to the roux. Whisk constantly for 1 minute until fragrant, allowing the spices to bloom. This step is essential for a deeply flavored enchilada sauce recipe.
Step 3: Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Start with a small amount to create a paste, then slowly add the rest of the broth until fully incorporated and smooth. Continue whisking until the mixture is uniform.
Step 4: Increase the heat to medium-low and bring the enchilada sauce to a gentle simmer, whisking occasionally. Let it simmer for 10-15 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon, creating the perfect enchilada sauce recipe consistency.
Step 5: Remove the saucepan from the heat. Stir in the salt and black pepper, tasting and adjusting the seasoning as needed. Remember, the flavor of your enchilada sauce recipe should be robust but balanced.
Step 6: If you prefer an even smoother sauce, you can carefully blend it using an immersion blender directly in the pot, or transfer it to a regular blender (blending in batches, with the lid vented, and covering with a towel to prevent steam buildup). This step is optional but creates a silky enchilada sauce recipe.
Step 7: Your homemade enchilada sauce recipe is now ready to use! Use it immediately for your favorite enchiladas, or store it for later.