Enchilada Sauce
Servings 2 cups
Homemade Enchilada Sauce tastes way better than store-bought and is ready in just 25 minutes! It's a rich, savory Mexican red sauce made with chili powder, cumin, oregano, chicken stock, and tomato paste! Super versatile!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 cups chicken stock
Instructions
- Heat 2 tablespoons olive oil in a large saucepan or deep skillet over medium-high heat.
- Once hot, whisk in 2 tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon dried oregano. Cook for 5 minutes, whisking frequently.
- Then whisk in 3 tablespoons tomato paste followed by 2 cups chicken stock, until there are no lumps.
- Reduce heat to medium, and simmer for at least 15 minutes, more is fine, whisking frequently, then remove and use as desired.
Notes
- Is There Another Oil That Can Be Used Instead Of Olive Oil? Olive oil can be replaced with avocado, vegetable, canola, or even sunflower oil.
- Can Chicken Stock Just Be Replaced With Water? The chicken stock actually adds lots of flavor to this sauce! If needed, it can be replaced with vegetable stock. Though if you're in a pinch, yes, it can be replaced with water, but it will cause the sauce to lose out on flavor.
- Can This Recipe Be Made With Gluten-Free Flour? Yes, the all-purpose flour can be swapped out for gluten-free!
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 1149mg | Potassium: 567mg | Fiber: 2g | Sugar: 7g | Vitamin A: 985IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 3mg
Find it online: www.sugarandsoul.co/enchilada-sauce/