Enchilada Sauce Recipe
348kcal
Ingredients
- ¼ cup canola oil
- ¼ cup diced red bell pepper
- ¼ cup diced onion
- 1 tablespoon minced garlic
- 2 teaspoon ground cumin
- 3 tablespoon New Mexico chili powder
- 2 tablespoon flour
- 1½ cups low-sodium chicken broth
- 8 oz tomato sauce
- ¼ teaspoon salt (add more according to your liking)
Method
- In a medium-sized saucepan, heat the oil over medium heat. Add the diced red peppers, onions, and garlic. Cook and keep stirring until soft and tender for about 2 minutes.
- Add cumin, chili powder, and keep stirring for about 1-2 minutes. Add flour and stir for 1 minute.
- Add broth, keep stirring until the liquid is thickened. Add tomato sauce and bring to a boil. Reduce the heat and simmer until the sauce reduces to 2¼ cups. Taste and adjust the seasoning with salt if necessary.
- Allow the sauce to cool slightly. Use a blender to puree the sauce until smooth.
Nutrition
Calories348kcalCarbohydrates22gProtein8gFat28gSaturated Fat2gPolyunsaturated Fat8gMonounsaturated Fat17gTrans Fat1gSodium1014mgPotassium791mgFiber6gSugar7gVitamin A4141IUVitamin C31mgCalcium84mgIron5mg
Notes
Store the leftover enchilada sauce in an airtight container. Properly stored, the enchilada sauce can last 5-7 days in the fridge or up to 3 months in the freezer.
Use this red sauce to make this chicken enchiladas or beef enchiladas