Easy Red Enchilada Sauce
This homemade Red Enchilada Sauce recipe comes together with a handful of pantry staple ingredients in just 15 minutes for a savory, spicy addition to all your favorite meals!
Servings: 4 servings
Calories: 142kcal
Equipment
- 1 Medium bowl
- 1 Medium pot
Ingredients
- 3 Tablespoons flour
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 3 Tablespoons olive oil
- 3 Tablespoons tomato paste
- 2 cups chicken broth
- 2 teaspoons apple cider vinegar
Instructions
- Measure the dry ingredients into a medium-sized bowl and whisk them together.3 Tablespoons flour, 1½ teaspoons ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 3 teaspoons chili powder, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon ground cinnamon
- Add the olive oil to a medium pot and heat it over medium heat for about one minute to make it nice and hot.3 Tablespoons olive oil
- Whisk the dry ingredient mix into the hot oil, whisking constantly for about 1 minute. The spices will start to darken which is good - that is flavor!
- Whisk in the tomato paste then slowly whisk in the chicken broth. Make sure you add the broth slowly and whisk constantly so there are no lumps.3 Tablespoons tomato paste, 2 cups chicken broth
- Bring the mix to a simmer then cook for about 5 minutes. It will thicken enough to coat the back of a spoon. It will also continue to thicken as it cools.
- Remove the pot from the heat and whisk in the vinegar. Use the hot enchilada sauce right away or store it in the fridge for later.2 teaspoons apple cider vinegar
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 848mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg