Enchilada Sauce Recipe
Easy enchilada sauce recipe. It's a restaurant-quality sauce that is better than the canned enchilada products. It's made with easy ingredients that you can find in your pantry.
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)
Instructions
- 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.
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
Nutrition
Calories: 348kcalCarbohydrates: 22gProtein: 8gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 1014mgPotassium: 791mgFiber: 6gSugar: 7gVitamin A: 4141IUVitamin C: 31mgCalcium: 84mgIron: 5mg
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