Easy Enchilada Sauce Recipe
This Easy Enchilada Sauce recipe will add a deep, rich flavor to your enchiladas, and more!
Servings: 24 ounces
Calories: 27kcal
Ingredients
- 3 tablespoon vegetable oil
- 2 tablespoon flour
- 1 tablespoon chili powder
- 1 tablespoon chipotle powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin powder
- ¾ teaspoon salt
- ½ teaspoon Mexican oregano
- 6 ounce tomato paste
- 2 cups chicken broth
Instructions
- Heat oil in a medium saucepan over low to medium heat. Add flour, and stir to make a roux. Cook for a minute or two, then add chili powder and chipotle powder. Cook for an additional minute, stirring constantly.
- Add garlic powder, onion powder, cumin powder, sea salt, and dried oregano, then mix to combine. Add tomato paste and stir to form a thick paste. Cook for an additional minute.
- Pour chicken broth into the saucepan and whisk until a smooth sauce is formed. Turn the heat to the lowest setting, then cover and simmer for 15 minutes. Use at once or store in mason jars and refrigerate for later use.
Notes
- If the enchilada sauce gets too thick, you can add more broth or water to dilute it.
- Pour unused enchilada sauce in a mason jar and store in the refrigerator for a week.
- For longer storage, pour into freezer bags and freeze for up to 3 months.
- This enchilada sauce recipe is pretty spricy for the average person. However, if you prefer your enchilada sauce even spicier, you can add cayenne pepper.
Nutrition
Serving: 2oz | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 212mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.4mg