Description
A quick and easy homemade enchilada sauce that adds a depth of flavor to your meals, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 cup vegetable or chicken broth
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Whisk in the flour, cooking for about a minute until it’s lightly golden.
- Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper, stirring well.
- Gradually whisk in the tomato sauce and broth until smooth.
- Bring to a gentle simmer and cook for 10 minutes until thickened.
- Use immediately or let cool before storing in the refrigerator.
Notes
Feel free to customize the spices to your liking. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 2g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg