Homemade Enchilada Sauce Recipe
You’ll never buy the canned stuff again after tasting this easy-to-make homemade enchilada sauce! Ready in just 10 minutes!
Servings 10 1/4 cup servings
Calories 63kcal
Cost $5
Equipment
- Saucepan
- whisk
Ingredients
- 3 Tablespoons olive oil
- 3 Tablespoons chili powder
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup crushed tomato
- 1 teaspoon ground cumin
- 1 teaspoon cocoa powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1 pinch ground cinnamon
- 1 dash salt and ground black pepper
Instructions
- Whisk the four, chili powder and oil in a saucepan over medium heat.
- Bring to a simmer for 15-20 seconds, stirring frequently.
- Whisk in remaining ingredients and bring to a boil, stirring almost constantly. Once boiling, reduce heat and simmer for 5 minutes.
- Remove from heat and allow to cool until the sauce has thickened to your liking.
Notes
Nutrition information is an estimate only; your actual values will vary based on exact ingredients used and serving size.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg