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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!
Course
Lunch or Dinner
Cuisine
Mexican, TexMex
Prep Time
3
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
13
minutes
minutes
Servings
6
Calories
52
kcal
Author
Deb Clark
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
You can easily calculate measurements for a double batch by sliding the bar at the top of the recipe card.
Nutrition
Calories:
52
kcal
|
Carbohydrates:
2
g
|
Fat:
4
g
|
Sodium:
606
mg
|
Potassium:
5
mg
|
Sugar:
1
g
|
Vitamin A:
165
IU
|
Calcium:
6
mg
|
Iron:
0.3
mg