Homemade Red Enchilada Sauce



– 2 Tbsp. avocado oil – 2 Tbsp. all purpose flour – 3 Tbsp. chili powder – 1/2 tsp. ground cumin – 1/2 tsp. garlic powder – 1/2 tsp. garlic salt – 1/2 tsp. onion powder – 1 1/2 cups low sodium chicken broth – 1 (8 oz.) can, tomato sauce


Step 1

In a sauce pan, make a roux with the avocado oil and flour. Over medium heat, heat the oil for 1 minute in the sauce pan, then add the flour. Continually whisk until the flour becomes bubbly.

Step 2

Then, add the spices; chili powder, cumin, garlic powder, garlic salt and onion powder. Whisk continually for 1 more minute, then remove from heat when the spices become fragrant.

Step 3

To the spice/roux mixture, add the chicken broth and tomato sauce. Place back on medium heat and whisk until all ingredients are completely combined and smooth.

Step 4

Once mixture comes to a low boil, reduce heat to low and simmer for 10 minutes until the sauce becomes slightly thicker.

Step 5

Once done cooking, let cool slightly before adding to your enchiladas, soups or casseroles.