Servings: 3 cups
Red Enchilada Sauce
Red Enchilada Sauce takes only 3 main ingredients a handful of spices you already have. 10 minutes later, you have the best enchilada sauce!
Ingredients
- 3 tablespoons neutral oil
- 1/3 cup tomato paste
- 1/4 cup flour
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 3 cups low sodium vegetable or chicken broth
- 1/8 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
Instructions
- Heat the 3 tablespoons neutral oil over medium heat in a medium saucepan. When hot, add the 1/3 cup tomato paste, 1/4 cup flour, 2 teaspoons cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon chili powder. Whisk until a paste forms.
- Pour in the 3 cups low sodium vegetable or chicken broth and whisk until smooth. Increase the heat and continue to whisk until the sauce starts to thicken and provide resistance. Season with the 1/8 teaspoon coarse kosher salt and 1/8 teaspoon black pepper, bring to a very low simmer.
- Reduce heat as soon as you see bubbles and serve or store.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
If you are looking for a little more kick, try adding more chili powder, a dash of cayenne pepper or a few dashes of hot sauce. Typically enchilada sauce isn’t terribly spicy, but I also like mine hot!
Nutrition
Calories: 205kcal, Carbohydrates: 16g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 1204mg, Potassium: 386mg, Fiber: 2g, Sugar: 5g, Vitamin A: 515IU, Vitamin C: 7mg, Calcium: 37mg, Iron: 2mg