Easy Enchilada Sauce

• servings: 8 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 tablespoons unsalted butter

2 tablespoons vegetable oil

3 tablespoons chili seasoning or taco seasoning (not chili powder - see note)

3 tablespoons all-purpose flour

1 cup chicken broth (see note)

1 (8-oz) can tomato sauce

1/4 teaspoon kosher salt

Directions

Heat the butter and oil in a small saucepan over medium heat. Once the butter is melted add the chili seasoning and stir to combine.

Add the flour and stir to combine. Cook the mixture for about a minute stirring frequently. Add the broth, tomato sauce, and salt. Stir to combine. Simmer the sauce for five to ten minutes or until it's thickened.

Store the enchilada sauce in an airtight container. It will keep in the refridgerator for up to three to four days. Or freeze the sauce for up to 3 months.

Nutrition

• Serving Size: 0.25 cup (approximately)
• Calories: 83 kcal
• Total Fat: 6.7 g
• Saturated Fat: 4.6 g
• Unsaturated Fat: 1.6 g
• Cholesterol: 8.3 mg
• Sodium: 309.1 mg
• Total Carbohydrate: 5.4 g
• Dietary Fiber: 0.8 g
• Total Sugars: 1.5 g
• Protein: 1.2 g