5.0 from 33 votes
Red Enchilada Sauce
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 tbsp oil vegetable or canola
- 3 tbsp all-purpose flour
- 4 tbsp red chili powder Gebhardt Brand recommended
- 1 cup chicken stock or broth
- 1 cup water
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Heat oil in a large pan over medium heat. Add flour and whisk together, cooking until starting to brown. Add chili powder and whisk together with flour and oil mixture. The mixture will be thick and dry.
- Add water and chicken stock and whisk well until lumps are dissolved. Add in garlic powder and salt, and whisk until combined. Simmer over medium heat for approximately 10-15 minutes, until sauce begins to thicken, and sauce will coat/stick to a spoon when pulled out of sauce. Serve or store in an airtight container.
Cup of Yum
Notes
- All chicken stock/broth or all water can be used for this recipe, though each will change the flavor a bit.
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
401mg
(17%)
Potassium
114mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1186IU
(24%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 401mg | 17% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1186IU | 24% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.