Enchilada Sauce
The best enchilada sauce I've ever had. I will only ever made homemade again!
Ingredients
- ¼ cup Olive Oil
- ¼ cup All-Purpose Flour
- 6 oz Tomato Paste - 1 small can
- 3 cups Chicken Stock - Vegetable is also fine
- 3 teaspoon Cumin
- 2 teaspoon Smoked Paprika
- 3 teaspoon Chili Powder
- 2 teaspoon Chipotle Powder
- 1 ½ teaspoon Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Granulated Sugar
- 3 tablespoon Apple Cider Vinegar
- Kosher Salt
- Pepper
Instructions
- Measure out all your spices & flour and mix together in a bowl and set to the side.
- Open your tomato paste, measure your chicken stock and have everything ready to go. Once we start cooking it will go fast.
- Start by add the olive oil to the pan on medium high heat.
- Next, the spice/flour mixture and quickly mix and cook for 1 minute.
- Carefully add the tomato paste to the pan, mixing together until thick paste forms.
- Slowly add your chicken stock about ½ a cup at a time, mixing until thick.
- You can add more chicken stock if necessary to get your desired consistency.
- Finish with the apple cider vinegar and you're done! Taste and adjust salt & pepper as needed.
Video
Nutrition
Calories: 273kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 639mgPotassium: 751mgFiber: 4gSugar: 9gVitamin A: 1915IUVitamin C: 10mgCalcium: 56mgIron: 4mg
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