Red Enchilada Sauce with Tomato Sauce

Prep Time5

Cook Time10

Total Time15

Servings: Servings

Heat a medium saucepan over medium heat. Add the oil, then whisk in the flour and cook for 2 to 3 minutes to remove the raw flour taste.
2 tablespoons cooking oil, 2 tablespoons all-purpose flour
Add the chili powder, salt, garlic powder, oregano, and cumin. Whisk for 30 seconds to 1 minute to toast the spices.
2 tablespoons chili powder, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon ground cumin
Pour in the broth and tomato sauce, and whisk until the sauce is smooth. Simmer for 5 to 7 minutes, or until the enchilada sauce thickens to your liking.
1 cup low-sodium chicken broth, 8 ounces tomato sauce

The sauce can be stored in a sealed container, in your fridge, for up to three days.
Any of the spices are adjustable to taste. I recommend that you start with less chili powder and add more if needed.
Don't skip the salt. It brings out the flavor in the sauce.
You can make this sauce as thick or thin as you like. For a thicker sauce, simmer for longer. For a thinner sauce, add more broth 1 tablespoon at a time.
If the sauce has small lumps of flour, pour it through a mesh sieve. That will remove the lumps and leave you with a smooth sauce.

Nutrition Facts

Red Enchilada Sauce with Tomato Sauce

Serving Size

0.25 cup

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

0.4

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Sodium

322

Potassium

155

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

718

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.