Killer Red Enchilada Sauce That’s Done in 10 Minutes

Name: Killer Red Enchilada Sauce That’s Done in 10 Minutes
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 12 serving
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 2 tablespoons flour; 3 tablespoons New Mexican chili powder; 1 tablespoon chipotle chili powder; 1 teaspoon cumin; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; pinch cinnamon; 1 & 1/2 cups chicken broth*; 1 (8-oz) can tomato sauce

User Reviews

4.8

18 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings
12
Calories
56 kcal
Course
Condiments
Cuisine
Mexican

Killer Red Enchilada Sauce That’s Done in 10 Minutes

Whitney Jenkins

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Did you know making a killer red enchilada sauce is just about as easy as opening a can? And if you buy the right kind of chili powder it totally tastes better than the store bought kind. PLUS: done in 10 minutes. Yes!

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Ingredients

Servings

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
3 tablespoons New Mexican chili powder
1 tablespoon chipotle chili powder
1 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
pinch cinnamon
1 & 1/2 cups chicken broth*
1 (8-oz) can tomato sauce

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Instructions

In a 2 or 3 quart pot, melt the butter with the olive oil over medium heat.
In a small bowl, combine flour, New Mexican chili powder, chipotle chili powder, cumin, onion powder, garlic powder, salt, and a pinch of cinnamon.
When it is frothy, add the flour mixture. Stir it together into a thick paste. It should get nice and bubbly. Stir constantly for about 1 minute (this is to cook out the raw flour flavor and toast the spices a bit.)
Slowly pour in the chicken broth while stirring. The sauce should thicken up immediately. Add the can of tomato sauce.
You can thin it out with a few more tablespoons of chicken broth or water, if it is thicker than you like.
Simmer over medium or medium-low heat for another 7-8 minutes to give the flavors a chance to marry.
You can either use it right away, or store it in the fridge for up to a week. I like to store it in a 1-quart mason jar. You can also freeze it in a ziplock bag to have on hand.
Makes about 2 and 3/4 cup enchilada sauce.

Notes

*Use vegetable broth to make this vegetarian!

Nutrition Information

Show Details

Serving 0.25cups Calories 56kcal (3%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 5mg (2%) Potassium 144mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 934IU (19%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 56 kcal

% Daily Value*

Serving	0.25cups
Calories	56kcal	3%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	5mg	2%
Potassium	144mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	934IU	19%
Vitamin C	3mg	3%
Calcium	16mg	2%
Iron	1mg	6%