Quick Red Enchilada Sauce
Why buy canned enchilada sauce when it is so easy to make it yourself at home with a handful of pantry staples.
Servings: 6 -8 servings
Calories: 54kcal
Ingredients
- 1/4 cup vegetable or canola oil
- 1/4 cup flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons tomato paste
- 3 cups chicken broth
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Warm the oil in a large skillet over medium-high heat.
- In a small bowl, whisk together the flour, chili powder, cumin, garlic powder and onion powder. Add to the warm oil and whisk together. Cook for a few minutes until flour begins to turn golden.
- Add the tomato paste to the skillet, then slowly whisk in the broth, making sure to remove any lumps. Turn the heat to medium-low and simmer the sauce for about 20 minutes, stirring often, until it thickens slightly.
- Stir in vinegar, then salt and pepper, to taste. Store, covered in the refrigerator, for 5-7 days.
Nutrition
Serving: 1g | Calories: 54kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 476mg | Fiber: 2g | Sugar: 2g