Enchilada Sauce is an easy homemade recipe and so much better than the store bought version. This recipe is a keeper and will take your enchiladas to the next level!
Servings: 2 cups
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.
Wisk in the cumin and chili powder and toast for 30 seconds.
Whisk in the all purpose flour.
Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.
Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.
Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.
Serving: 0.25cups | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 427mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 7mg