Easy Enchilada Sauce Recipe
Yield: About 2 1/2 cups sauce
Nutrition Facts (per serving): Serving size 1/5th of recipe Calories: 181; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrate: 19 g; Dietary Fiber: 5 g; Sugars: 9 g; Protein: 6 g; Cholesterol: 3 mg; Sodium: 769 mg.
Total time: 20 minutes Prep time: 20 minutes
- 3 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions:
- Warm the oil in a medium saucepan over medium heat.
- Add the flour and stir constantly until smooth; cook about 1 minute.
- Stir in the chili powder and cook for 30 seconds.
- Gradually whisk in the chicken broth, then add the tomato paste, oregano, and cumin; stir until combined.
- Bring to a boil, then reduce heat and simmer for about 15 minutes, until the sauce thickens and becomes silky.
- Taste and adjust seasoning as needed, then serve over your favorite enchiladas.
Recipe adapted from Emeril Lagasse.
