Description
Learn how to make a delicious homemade enchilada sauce with this easy recipe. This versatile sauce is perfect for enchiladas, tacos, and more!
Ingredients
Units
Scale
Enchilada Sauce Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups low-sodium chicken or vegetable broth
Instructions
- Heat Oil and Make Roux: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to form a light roux.
- Add Spices: Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir well to combine.
- Whisk in Broth: Slowly whisk in the broth, ensuring no lumps. Bring to a simmer, then reduce heat and cook for 8–10 minutes until slightly thickened.
- Cool and Use: Remove from heat, cool slightly, and use as desired.
Notes
- This sauce can be made ahead and stored in the fridge for up to 1 week or frozen for up to 3 months.
- Adjust chili powder to customize the heat level of the sauce.
Nutrition
- Serving Size: ¼ cup
- Calories: 45
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
