Mild Enchilada Sauce
"I have been researching for a few months. I have always wanted to make my own sauce. I finally came up with a mild, smooth sauce." - from cheftel @ BakeSpace
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 cup tomato sauce
- 4 tablespoons chili powder i use gerhardt
- 2 teaspoons garlic powder heaping
- 5 tablespoons cold water
- 4 tablespoons white flour
- Carbohydrate 51.2339877975021 g
- Cholesterol 0 mg
- Fat 4.33922555803895 g
- Fiber 11.1186444963284 g
- Protein 17.1752733393757 g
- Saturated Fat 0.338779889296786 g
- Serving Size 1 1 Serving (1850g)
- Sodium 8261.93705819323 mg
- Sugar 40.1153433011737 g
- Trans Fat 2.63293755606282 g
- Calories 279 calories
In a sauce pan add the chicken broth, tomato sauce, chili powder, garlic powder, cumin, salt and sugar. Use a whisk to mix everything together. Heat to a boil for about 3 minutes. Whisk often to dissolve spices. Whisk often to get a smooth sauce. While sauce is on simmer, about 5 minutes or so, in a small bowl add 5 tablespoons water with 5 tablespoons flour. Whisk vigorously to avoid lumps. Very slowly pour flour sauce into enchilada sauce whisking fast to avoid lumps. Whisk while boiling about 3 minutes. Turn off heat. Sauce is ready to use.
