Homemade Enchilada Sauce
Try this Homemade Enchilada Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 2 tbsp flour
- 2 tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp garlic salt
- 1 (14.5oz) can diced fire roasted tomatoes
- 1/4 cup vegetable or cannola oil
- 11/4 cup chicken broth or vegetable broth
- Carbohydrate 11.6285578089014 g
- Cholesterol 0 mg
- Fat 0.712197188826132 g
- Fiber 1.36189690744283 g
- Protein 0.52584000097007 g
- Saturated Fat 0.119213531483656 g
- Serving Size 1 1 Serving (14g)
- Sodium 185.178562579916 mg
- Sugar 10.2666609014586 g
- Trans Fat 0.117217312719571 g
- Calories 50 calories
Place the diced tomatoes in a blender or food processor and blend until smooth then set aside.Heat the oil in a large sauce pan over medium heat. Gradually add the flour and chili powder while whisking until the mixture is smooth and no lumps are present.Continue to whisk while you pour in the blended tomatoes and chicken broth. Add the remaining spices and once the mixture begins to bubble slightly turn the heat to low and let simmer for 5 to 10 minutes, whisking occasionally, until the flavors have blended.Use sauce in a recipe, or store in an air tight container in the fridge for later use. Enjoy!
