Enchilada Sauce

An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later.

👥 7 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan
whisk

📝 Preparation Steps

In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.

vegetable oil3 Tbsp

Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about ⏱️ 15 seconds, while stirring*.

While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.

tomato sauce1 (8 oz) canground cumin1 tspcocoa powder1 tspground cinnamon1 pinch

Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer ⏱️ 5 minutes, stirring frequently.

Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).

Nutrition Facts

calories

88 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

235 mg

protein Content

2 g

carbohydrate Content

6 g

saturated Fat Content

4 g

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