Homemade Enchilada Sauce

• servings: 20 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

3 tablespoons chili powder

3/4 teaspoon EACH: garlic powder, onion powder, cumin

1/8 teaspoon cinnamon

1/4 cup flour

1/4 cup olive oil

3 tablespoons tomato paste

3/4 teaspoon honey

3 cups chicken broth

2 teaspoons apple cider vinegar (or distilled white vinegar)

Directions

Combine the seasonings and flour in a small bowl.

Heat olive oil in a saucepan over medium heat. Add the flour mixture and whisk with a fork until it’s the consistency of wet sand, about 1 minute.

Stir in the tomato paste and honey. Cook for 1 minute. Add the chicken broth in small splashes, stirring continuously.

Bring to a boil, then reduce to a simmer. Simmer until your desired thickness/consistency is obtained, about 5 minutes or so.

Remove from heat, stir in the vinegar. The sauce will continue to thicken upon standing.

Nutrition

• Calories: 38 kcal
• Total Fat: 3 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2.4 g
• Cholesterol: 1 mg
• Sodium: 170 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g