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Easy Enchilada Sauce

Easy Enchilada Sauce

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Submitted by meatball

An easy enchilada sauce recipe inspired by Emeril Lagasse.

YIELD

6 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
¼ 59
CUP ML CHILI POWDER *
1 ½ 355
CUPS ML CHICKEN BROTH
6 173.4
OUNCES ML/G TOMATO PASTE
one can
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML SALT
may not be needed if your stock already has salt

Directions

Heat a medium saucepan over medium heat. Add the oil, then add the flour and stir with a wooden spoon constantly for about one minute.

Add the chili powder and cook for 30 seconds. Slowly incorporate the stock, tomato paste and spices. Bring to to boil, stirring constantly and reduce heat to low and continue cooking for 15 minutes.

The sauce will thicken and become smoother. Taste and adjust salt.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 92 52% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 314mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 12%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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