Easy Homemade Enchilada Sauce (5-Minute)
This easy homemade red enchilada sauce comes together in 5-minutes with pantry spices, no chopping or blending, for fresher flavor than canned.
Ingredients
- 3 tablespoons avocado oil, or other neutral flavored oil
- 3 tablespoons all purpose flour
- 3 tablespoons chili powder
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 2 cups chicken stock, or vegetable stock for vegetarian/vegan
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.
- Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.
- Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.
- Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.
- Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1 (of 8) | Calories: 71kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 154mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
