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Homemade Enchilada Sauce (from scratch!)
A quick and easy Homemade Enchilada sauce perfect for using in recipes. Forget the canned sauce, make your own!
Course
Dinner
Cuisine
American, Mexican
Prep Time
8
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
5
minutes
minutes
Total Time
18
minutes
minutes
Servings
2
cups
Calories
141
kcal
Author
Kylee Ayotte
Ingredients
2
tablespoons
olive oil
2
tablespoons
flour
1
tablespoons
prepared chili powder
1
teaspoons
ground cumin
1
teaspoons
garlic powder
1/2
teaspoons
dried oregano
1/2
teaspoons
salt
to taste
8
oz
can tomato sauce
1.5
cups
chicken stock
Instructions
Heat the oil in a large skillet to medium heat.
Whisk in the flour and chili powder and cook until lightly brown.
Reduce heat to medium and continue to whisk until lightly browned.
Add the cumin, garlic, oregano, and salt.
Gradually whisk in the chicken broth and 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:
141
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
1501
mg
|
Potassium:
693
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1704
IU
|
Vitamin C:
8
mg
|
Calcium:
53
mg
|
Iron:
4
mg