Red Enchilada Sauce Recipe
Wondering how to make enchilada sauce? This easy Red Enchilada Sauce recipe is so easy, you'll never buy the canned stuff again!
Equipment
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
- Large Whisk Ideal for making sauces, batters and more!
Ingredients
- 2 Tablespoons avocado oil
- 2 Tablespoons all purpose flour
- 3 Tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 1/2 cups low sodium chicken broth
- 1 (8 oz. can) tomato sauce
Instructions
- 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. 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.
- 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. Once mixture comes to a low boil, reduce heat to low and simmer for 10 minutes until the sauce becomes slightly thicker.
- Once done cooking, let cool slightly before adding to your enchiladas, soups or casseroles.
Notes
Storing enchilada sauce: Refrigerate for up to 7 days in an airtight container. A mason jar with a tight fitting lid works well. When freezing, store in an airtight container. Will keep frozen for 3-4 months.
To make sauce extra spicy: Consider adding 1/4 - 1/2 tsp. cayenne pepper to the spices.
For mild sauce: This sauce is naturally mild, however, for a VERY mild sauce, reduce the amount of chili powder from 3 tablespoons to 2.
Nutrition
Serving: 1/2 cupCalories: 95kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 435mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!