Easy Enchilada Sauce
A simple homemade enchilada sauce that tastes delicious and is ready in no-time. you won't want to buy a store made sauce again!
Servings 8 servings
- 4 Tablespoons Canola Oil
- 2 Tablespoons Flour
- 2 -2 ½ Tablespoons Chili Powder Note 1
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- salt, to taste
- 14 ounce chicken broth
Into a medium saucepan, over medium heat add the oil and flour.
Whisk for at least 2 minutes to combine flavors.
Add in Chili Powder, Ground Cumin, Garlic Powder, Onion Powder, Dried Oregano, Black Pepper, and Salt. Whisk for a few seconds.
Whisk in chicken stock. Continue to mix to combine all ingredients.
Turn heat to low and simmer enchilada sauce for about 20 minutes.
Check seasoning, reseason if needed.
Enchilada sauce keeps in the fridge for at least 5 days well covered. Freeze for up to 3 months.
Note 1: Start with 2 Tablespoons and add more chili powder if desired.
I use McCormicks Hot Mexican Chili Powder for this recipe.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 2Tablespoon | Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3.5mg | Calcium: 9mg | Iron: 0.6mg