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Enchilada Sauce

Makes 2 cups of enchilada sauce.

Ingredients

  • 2 Tbsp oil
  • 2 Tbsp flour
  • 2 Tbsp chili powder
  • 2 cups broth (or water)
  • 2 ½ Tbsp tomato paste
  • 1 tsp cumin
  • ½ tsp salt

Directions

  1. Stir together oil, flour, and chili powder in a small saucepan. Cook over medium heat for 2-3 minutes until the mixture bubbles.
  2. Whisk in broth, tomato paste, and cumin.
  3. Let simmer for 1 minute (or until desired thickness) and remove from heat.
  4. Add salt to taste. Use immediately or store in fridge for up to five days or frozen for 3 months.

Serve with Chicken Enchiladas