Enchilada Sauce
This fan-favorite red enchilada sauce is wildly popular and one we've made for generations. You'll never buy canned sauce again!
Servings: 1 jar
Ingredients
- 2 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- 3 tablespoons chili powder, (we prefer Gebhardt's)
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon cumin
- 2 cups chicken broth
Instructions
- Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
- Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
- Pour in chicken broth, whisking the entire time until there are no more clumps. Heat for about 15 minutes or until the sauce is thickened. The sauce is thick enough when it coats the back of a wooden spoon well.
Video
Notes
Creamy sauce. Whisk in ½ cup of heavy cream. This is especially nice when you want to use the sauce as dressing for Nachos, Tacos, or a dip for Quesadillas.
Store in a jar in the fridge for up to 4 days or freeze for up to 2-3 months.
Nutrition
Calories: 215kcal | Carbohydrates: 39g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 3303mg | Potassium: 627mg | Fiber: 10g | Sugar: 4g | Vitamin A: 7147IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 7mg