Easy Homemade Red Enchilada Sauce
Quick and easy homemade red enchilada sauce made from simple things from your pantry like oil, chili powder, and broth in about 15 minutes.
Servings: 32 (Makes 2 cups)
Ingredients
- 2 tablespoons mild oil olive, vegetable, corn
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder not cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 2 cups chicken or vegetable stock
Instructions
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together and cook for one minute.
- Stir in the chili powder, garlic powder, salt, cumin, and oregano.
- Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks. This also freezes very well so I like to make a double batch and freeze half for later use.
Video
Notes
- If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more once the sauce has reached a simmer if you'd like. Be sure to use chili powder for this recipe, not cayenne. Traditional American chili powder is fairly mild, and should not be overly spicy.
Nutrition
Serving: 2 tablespoons of 2 cups | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 74mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 297IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.3mg
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