Red Enchilada Sauce
This authentic Red Enchilada Sauce is made with a simple broth, a blend of fragrant spices, and NO tomatoes. It's a classic enchilada sauce that is better than anything you can get from a can!
Cook Time 30 minutes
Total Time 30 minutes
- ¼ cup Vegetable oil or Canola oil
- 3 tablespoons Flour
- 8 tablespoons Chili Powder
- 2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 2 teaspoon Onion powder
- ¼ teaspoon Salt
- 4 cups Chicken broth
- 2 tablespoons Red wine Vinegar
Place the oil in a skillet over medium high heat and let it warm up.
Add the flour and whisk it together with the oil to make a roux. Whisk the flour and oil together over medium heat for 2-3 minutes until the flour begins to turn slightly golden.
Add your chili powder, cumin, garlic powder, and salt, to the skillet whisking them into the roux and letting them toast slightly in the skillet.
Slowly pour in the broth, whisking continuously to remove any lumps.
Turn the heat down to medium-low and simmer for 20-25 minutes, until it thickens slightly. Make sure to whisk often so it doesn't burn as it cooks.
When you've reaches the desired consistency add a couple of tablespoons of vinegar and stir it in .
Serving: 0.5cup | Calories: 97kcal | Carbohydrates: 12g | Protein: 6g | Fat: 2g | Cholesterol: 15mg | Sodium: 701mg | Potassium: 366mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4530IU | Vitamin C: 1.7mg | Calcium: 62mg | Iron: 3.1mg