Description
If you haven't been making your own enchilada sauce, then you have been missing out! This Easy Homemade Enchilada Sauce only takes 5 minutes to prep, and is much more flavorful than store-bought sauce.
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons flour
- 3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- pinch of cayenne (optional)
- 2 cups low sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- sea salt, to taste
Instructions
- Measure out the ingredients. Start by measuring out your ingredients. This sauce comes together quickly, so be sure to have everything ready to go.
- Make the roux. In a small saucepan, heat oil over medium heat. Add the flour and whisk constantly until combined, about 30 seconds to 1 minute.
- Simmer. Slowly whisk in the broth until smooth. Whisk in the spices and tomato paste until combined. Simmer, stirring occasionally, for 12 minutes or until desired consistency.
- Serve. Season with sea salt, to taste. Serve in your favorite recipe.
Notes
To Store: Cool to room temperature before storing in an air tight container in the refrigerator for up to 3 days or the freezer for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1/4 cup
- Calories: 79
- Sugar: 0.8 g
- Sodium: 180.6 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 5.5 g
- Fiber: 1.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg