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How To: Make Your Own Homemade Red Enchilada Sauce
Make your own homemade red enchilada sauce, you will never buy the stuff in the can again!
Servings: 2.5 cups
Calories: 167kcal
Ingredients
- 2 Tablespoons vegetable oil
- 2 Tablespoons all-purpose or gluten-free flour
- 4 Tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 2 cups chicken or vegetable stock
Instructions
- Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
- Stir in the remaining seasonings (chili powder through oregano).
- Gradually add in the stock, whisking constantly to remove lumps.
- Reduce heat and simmer 10-15 minutes or until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Notes
Storage Instructions
Allow the sauce to cool completely before storing.
- Store in an airtight container in the refrigerator for up to two weeks.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- If it thickens too much in the fridge, whisk in a small splash of stock while reheating to loosen it back up.
- Pour cooled sauce into freezer-safe containers or bags.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator, then reheat.
Nutrition
Serving: 2.5cups | Calories: 167kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1428mg | Potassium: 269mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4202IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 3mg