How To Make Red Enchilada Sauce
You’ll never have to put up with the store-bought stuff again when you have this enchilada sauce recipe. This easy-to-make sauce is full of various herbs.
Serves:
Ingredients
- 2tbspavocado oil,or olive oil
- 2tbspall-purpose flour
- ¼cupchili powder
- ½tsppowder
- ½tspground cumin
- ¼tsporegano,dried
- 2cupschicken stock,or vegetable stock
- fine sea salt,to taste
Instructions
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Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
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Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
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Give the sauce a taste and season with salt, as needed.
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Use immediately and enjoy!
Nutrition
- Calories: 858.05kcal
- Fat: 58.09g
- Saturated Fat: 8.41g
- Monounsaturated Fat: 35.61g
- Polyunsaturated Fat: 11.19g
- Carbohydrates: 68.11g
- Fiber: 17.66g
- Sugar: 14.94g
- Protein: 27.34g
- Cholesterol: 21.60mg
- Sodium: 2408.97mg
- Calcium: 204.17mg
- Potassium: 1749.96mg
- Iron: 12.09mg
- Vitamin A: 720.37µg
- Vitamin C: 1.91mg
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