Enchilada Sauce
This Homemade Enchilada Sauce recipe is going to seriously up your Tex-Mex cuisine and it only takes 15 minutes to make!
Servings: 8
Calories: 66kcal
Ingredients
- 1 (8-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1-2 chipotles (from a can of chipotle in adobo)
- 2 tablespoons chili powder
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 2 tablespoons canola or avocado oil
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken broth
Instructions
- Add the tomato sauce, paste, chipotles, chili powder, salt, garlic powder, cumin, onion powder, and oregano to a food processor fitted with a blade attachment or blender. Process until smooth and set aside.
- Add the oil to a large sauté or fry pan over medium heat and allow to come to temperature. Once the oil is hot, sprinkle over the flour and whisk until the flour has moistened.
- Add the chicken broth one big splash at a time, whisking well after each addition. Add the tomato-spice mixture and whisk to combine.
- Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain a simmer. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
- Serve over enchiladas or tamales. If not using immediately, allow the sauce to cool slightly, transfer to an airtight container, and refrigerate for up to 5 days.
Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 529mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg