Quick Homemade Enchilada Sauce
by charlasek
Make your enchilada sauce from scratch! It takes about 15 extra minutes. Makes enough for one batch of enchiladas.
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INGREDIENTS
- 3 tablespoons canola oil
- 1 tablespoon flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 1/2 cups low sodium chicken broth
- 1 can (8 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
INSTRUCTIONS
Heat oil in saucepan over medium heat, add flour, whisk until well incorporated and lightly browned, about 2 minutes.
Whisk in chili powder, garlic powder and cumin followed by chicken broth, tomato paste, and oregano. Season with salt to taste.
Increase heat to medium-high, let sauce come to simmer and cook, whisking occasionally, until slightly thickened and smooth, about 10 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (463g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 570 | ||
| Calories from Fat: 431 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 47.9g | 64 % | |
| Saturated Fat 4.6g | 23 % | |
| Monounsaturated Fat 28.9g | ||
| Polyunsanturated Fat 13.4g | ||
| Cholesterol 4mg | 1 % | |
| Sodium 2579.3mg | 89 % | |
| Potassium 904.1mg | 24 % | |
| Total Carbohydrate 17.6g | 5 % | |
| Dietary Fiber 3.7g | 15 % | |
| Sugars, other 13.8g | ||
| Protein 20.3g | 29 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 570
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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