Hymas Happenings: Aunt Kel's Enchilada Sauce

Something I've always wanted to know how to make and never figured out is enchilada sauce. I've used those little spice packets you buy in the store and added to tomato sauce as directed, and been sorely disappointed. So, I've always ended up using Rosarita Enchilada Sauce when I make enchiladas. That is until Aunt Kelly showed me how to make real enchilada sauce from scratch. She is an artist, so she doesn't measure her ingredients. I have done my best to figure out the measurements to my taste and here is the recipe. It makes a lot, but it's nice to have extra on hand so you don't have to make the sauce every time you want enchiladas.

Aunt Kel's Enchilada Sauce

1 gallon water
6 tbsp Knorr Chicken Bullion granules (the secret ingredient)
1 tbsp cumin
1 tbsp garlic powder
1/2 tbsp onion powder
2 tsp crushed Mexican Oregano (the little packets you can buy from the Mexican Spice section at the store)
4 Tbsp McCormick Taco Seasoning
1 small can tomato paste
3 boneless, skinless chicken breasts
1 cup flour

Add the water to a giant stock pot, then add in the bullion, cumin, garlic powder, onion powder, and oregano. Bring to a boil and add cleaned chicken breast. After about an hour, remove the chicken and set it aside. Add in the taco seasoning to taste. Add in the tomato paste and mix well. Simmer for 2-3 hrs.

Note: If you want to make Spanish rice, you can use some of the broth (before adding in the tomato paste); remove enough broth for the amount if rice you are making--2 c. of broth for 1 c. of rice. At this point I also shred the chicken for chicken enchiladas and let it marinate in 1-2 ladles full of the broth (after adding the tomato paste).

After the broth is done simmering, remove one cup of liquid and gradually add in enough flour to the cup of broth to make a thick paste. I add one tablespoon of flour at a time, for a total of 2-4 tbsp of flour. Gradually stir the paste back into the broth, and stir until thickened.