Homemade Enchilada Sauce

Homemade Enchilada Sauce: Savory Sweet and Satisfying

I had planned to make a recipe that called for enchilada sauce and decided instead of using the canned store variety I would make a homemade one. After checking out several recipes I pick one to make for my other recipe.

This sauce was not only delicious, but it was easy too. The sauce will last in the fridge in an air tight container for about two weeks or you can freeze it to have it last longer.

Homemade Enchilada Sauce
Ingredients:
2 tablespoons canola oil
2 tablespoons all purpose flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups low sodium vegetable stock

Directions:
In a small saucepan, over medium high heat, heat canola oil. Add in the flour and stir for 1 minute. Stir in the chili powder, garlic powder, cumin and oregano. Slowly pour in the stock, whisking constantly. Reduce the heat and simmer the sauce for 10-15 minutes or until slightly thickened.

Enjoy!!!

Notes:
You may use chicken stock in place of the vegetable stock if desired.


Nutrition Facts

Yields about 1 1/2 cups

Amount For Entire Batch

Calories 403

Total Fat

32.4g

Saturated Fat

2.7g

Polyunsaturated Fat

10.4g

Monounsaturated Fat

17g

Trans Fat

0g

Cholesterol

0g

Sodium

924.9g

Potassium

746.8g

Total Carbohydrates

34.6g

Dietary Fiber

11g

Sugars

11.7g

Protein

5.9g

Vitamin A 178.2% Vitamin C 0.5%

Calcium 10.9% Iron 34.8%

*Nutritional information will vary depending on the brands you use.


*Adapted from Gimmie Some Oven.

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