Easy Red Enchilada Sauce Recipe
Quick and easy Enchilada Sauce Recipe made with pantry staples. With authentic taste, this easy to make sauce tastes 100 times better than the canned version!
Servings 6
Calories 52kcal
Ingredients
- ¼ cup chili powder
- 1 tablespoon flour
- 2 tablespoon oil olive, canola or avocado oil
- 2 cups chicken broth can substitute vegetable both
- 1 6 oz. tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon sugar
Instructions
- In a large saucepan or skillet mix flour and chile powder together. Whisk it together well until it's thoroughly combined.
- Add oil, and whisk to combine. Heat on low for 2 minutes, or until fragrant.
- Turn the heat up to medium, add broth, tomato paste, oregano, and cumin, stirring to combine.
- Bring to a boil, reduce heat to low and cook uncovered, for 10 minutes, until sauce thickens and smooths out.
- Add salt and sugar, and taste for seasonings, adjusting to taste.
Notes
Storage - Allow to come to room temperature and store in an airtight container in the refrigerator up to three days. Freeze up to three months in a freezer-safe container.
Nutrition
Calories: 52kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 606mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 165IU | Calcium: 6mg | Iron: 0.3mg
