Perfect Enchilada Sauce

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

3 tablespoons vegetable oil

3 tablespoons flour

1/4 cup ground red chili powder (use less for a less spicy sauce)

1 teaspoon ground cumin

1 (8oz can) tomato sauce

1 tablespoon tomato paste

1 1/2 cup water (vegetable broth or chicken broth for more flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (or smoked paprika for more flavor)

1 teaspoon brown sugar (optional, but it balances the flavors nicely)

1/4 teaspoon salt (or to taste)

1 teaspoon apple cider vinegar

Instructions

preheat

Start by heating oil in a skillet over medium-high heat.

cook the flour and chili

Next, add flour, chili powder, and cumin, and mix them together. Immediately reduce the heat to medium, and cook the flour-chili mixture until lightly browned, stirring constantly to prevent burning. This process takes about one minute.

add the rest of the ingredients

Gradually stir in: tomato sauce, tomato paste, chicken broth, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour and chili powder mix until smooth.

cook until thickened

Cook over medium heat for about 8-10 minutes, or until the sauce thickens slightly. If the sauce becomes too thick, gradually add more water or broth.

season

Season to taste with salt.

serve

The recipe makes about 3 1/2 to 4 cups of sauce, depending on how thick you like it. Let the sauce fully cool before refrigerating or freezing.

Nutrition

• Calories: 125 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 8 g
• Sodium: 185 mg
• Glucides Totaux: 7 g
• Sucres Totaux: 1 g
• Protéines: 1 g