Homemade Red Enchilada Sauce
Made with pantry ingredients in just 15 minutes and packed with robust, authentic flavor, this sauce is perfect for enchiladas and many other Mexican-inspired dishes.
Servings: 10 servings
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour
- 3 tablespoons chili powder (A blend of spices, not chile powder, which is a single variety of chile, dried and ground.)
- 1 teaspoon dried oregano ideally Mexican oregano
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 8 ounces tomato sauce or tomato purée
- fine sea salt to taste, optional
Instructions
- Heat olive oil in a medium, non-reactive saucepan over medium-low heat until hot. Add flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Add chili powder, cumin and oregano and stir until fragrant, about 30 seconds. Add broth and tomato sauce; stir until smooth. Bring to simmer and cook, stirring often, until thickened enough to thickly coat the back of a spoon, 5 to 8 minutes. Remove from heat and season to taste with salt.
- Use immediately or let cool and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
- This recipe yields ~2 1/2 cups of sauce.
Nutrition
Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 322mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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