Red Enchilada Sauce
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
6 people
-
Calories
120 kcal
-
Course
Condiments
Red Enchilada Sauce
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Ever wonder what makes the perfect authentic Tex-Mex enchilada sauce? This recipe has a technique that takes it to the next level and makes it so good you'll want to drink it. The combination of spices keeps it simple but bold.
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Ingredients
- 1/4 cup avocado oil
- 1/4 cup all purpose flour
- 4 teaspoons chili powder
- 4 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups low sodium vegetable stock
- 1-2 teaspoons kosher salt this may be more/less depending on the stock you use
Instructions
- Heat a deep skillet over medium heat. Once heated, sprinkle in the all-purpose flour. Whisk together until smooth.
- Whisk in the chili powder, garlic powder, ground cumin, dried oregano, and salt.
- Slowly pour in the vegetable stock, whisking constantly making sure there are no clumps.
- Let the sauce simmer, whisking occasionally until it begins to thicken.
- Remove from the heat and enjoy with your favorite enchiladas!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
120kcal
(6%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
1038mg
(43%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
739IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 120kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1038mg | 43% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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