5.0 from 6 votes
Enchilada Sauce
This homemade sauce is made with simple ingredients and ready in just 10 minutes!
Cook Time
mins
Total Time
10 mins
Servings: 6 servings
Calories: 113 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 tablespoons avocado oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt plus more to taste
- 1 1/2 cups broth chicken, vegetable or water
- 8 ounces tomato sauce
Instructions
- Heat oil in a saucepan over medium-high heat. Stir in flour and whisk together for 1 minute. Add spices and salt and whisk for 30 seconds.
- Slowly add broth, whisking constantly to break down lumps of flour. Stir in tomato sauce, reduce heat, and simmer for 5-8 minutes, until thickened slightly. Season to taste with salt.
Cup of Yum
Notes
- This recipe makes about 2 1/2 cups of enchilada sauce.
- STORAGE: Store in a sealed container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 3 months.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
692mg
(29%)
Potassium
327mg
(9%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3214IU
(64%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 692mg | 29% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3214IU | 64% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.