Homemade Enchilada Sauce (from scratch!)
A quick and easy Homemade Enchilada sauce perfect for using in recipes. Forget the canned sauce, make your own!
Servings 2 cups
Calories 141kcal
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon prepared chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt to taste
- 8 ounces can tomato sauce
- 1.5 cups chicken stock
Instructions
- Heat 2 tablespoons olive oil in a large skillet to medium heat.
- Whisk in 2 tablespoons all-purpose flour and 1 tablespoon prepared chili powder and cook until lightly brown.
- Reduce heat to medium and continue to whisk until lightly browned.
- Add 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt.
- Gradually whisk in 1.5 cups chicken stock and 8 ounces can tomato sauce until well combined.
- Bring to a simmer and cook (whisking occasionally) over medium low heat until the sauce is thickened.
Notes
Nutritional information is for entire recipe
Chili powder: this is prepared chili powder, not pure ground chilis
Nutrition
Calories: 141kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1501mg | Potassium: 693mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1704IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 4mg
