Enchilada Sauce
This homemade sauce is made with simple ingredients and ready in just 10 minutes!
Servings: 6 servings
Ingredients
- 3 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt plus more to taste
- 1 1/2 cups broth chicken, vegetable or water
- 8 ounces tomato sauce
Instructions
- Heat oil in a saucepan over medium-high heat. Stir in flour and whisk together for 1 minute. Add spices and salt and whisk for 30 seconds.
- Slowly add broth, whisking constantly to break down lumps of flour. Stir in tomato sauce, reduce heat, and simmer for 5-8 minutes, until thickened slightly. Season to taste with salt.
Notes
This recipe makes about 2 1/2 cups of enchilada sauce.
STORAGE: Store in a sealed container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 3 months.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 692mg | Potassium: 327mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3214IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg