Treat Enchilada Sauce 2
Elevate your homemade enchiladas with the irresistible depth of flavor in 'Treat Enchilada Sauce 2'—a velvety, rich sauce that strikes the perfect balance of smoky, savory, and mildly sweet. Crafted with a simple roux of vegetable oil and flour, this classic recipe is enriched with chili powder, cumin, garlic powder, and onion powder, creating a bold, aromatic base that's perfectly complemented by the umami-packed addition of tomato paste. Simmered with chicken or vegetable broth, it thickens into a luxurious sauce that's perfect for smothering enchiladas, drizzling over burritos, or even as a dip for tortilla chips. Ready in just 20 minutes, this versatile enchilada sauce is a simple but game-changing recipe for any Mexican-inspired meal. Plus, it can easily be stored in the refrigerator, making it a go-to for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 6 ounces tomato paste
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 0.25 cups water (optional)
Instructions
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. The mixture should become slightly golden and fragrant.
Add 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried oregano to the roux. Stir constantly for 30 seconds to toast the spices and bring out their flavors.
Stir in 6 ounces of tomato paste and mix well until combined and smooth.
Gradually pour in 2 cups of chicken broth, whisking constantly to prevent lumps from forming.
Bring the mixture to a simmer, then reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Season with 0.5 teaspoon of salt and 0.5 teaspoon of sugar. Adjust seasoning to taste as needed.
If the sauce is too thick, add up to 0.25 cups of water to adjust the consistency.
Once finished, remove the sauce from the heat. Use immediately for your enchiladas or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
