Homemade Enchilada Sauce
Servings: 8 1/4 cup servings
Calories: 70kcal
Make a delicious Homemade Enchilada Sauce in under 10 minutes with ingredients right from your pantry! Quick and Amazing!
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Equipment
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all purpose flour or gluten free flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt to taste
- 2 tablespoons tomato paste
- 2 cups chicken broth or vegetable
- 1 teaspoon vinegar white or apple cider
- 1 tsp lime juice
- 1 -2 tsp adobo sauce optional
Instructions
- This is a fast recipe. Premeasure your ingredients so they are ready to dump and go.
- In a medium-sized sauce pan over medium heat, warm the oil until it will sizzle if something is added.
- Once it is hot, add in the flour and spice mixture. Whisk constantly, and cook until it is deeper in color and smells amazing. About 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Increase the heat to medium high and bring the sauce to a simmer, then reduce heat as necessary to maintain a gentle simmer. Continue whisking until the sauce thickens about 5 minutes. You want it to coat the back of a spoon.
- Remove from heat, then whisk in the vinegar, lime juice, and adobo (if desired). Give your sauce a taste, and add more salt if needed. Use as you would any enchilada sauce.
- Store unused sauce in an air tight container in the fridge for up to 2 weeks.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 447mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg