Red Enchilada Sauce
Red enchilada sauce is a snap to make homemade and so much yummier than anything you'll buy at a store! Ready in 10 minutes, you'll never use the canned stuff again!
Servings: 12
Calories: 36kcal
Ingredients
- 2 Tbsp vegetable or canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken broth
Instructions
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together over the heat for one minute.
- Stir in the remaining seasonings (chili powder through oregano).
- Then gradually add in the chicken broth, whisking constantly to remove lumps.
- Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Notes
- You can add extra chili powder or red pepper flakes to make this spicier.
- Taste everything when the sauce thickens. You might want to adjust the salt.
- For a bright background, you can sprinkle in some lime zest.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 286mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 793IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg