Description
This homemade enchilada sauce is a flavorful and versatile addition to enchiladas, tacos, soups, and more. Quick and easy to make, it beats the canned version any day!
Ingredients
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- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 3 tablespoons flour
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 teaspoon honey
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar, or distilled white vinegar
Instructions
- Prepare the Seasonings:
In a small bowl, combine chili powder, garlic powder, onion powder, cumin, cinnamon, and flour. Set aside. - Cook the Flour Mixture:
In a saucepan, heat olive oil over medium heat. Add the flour mixture and whisk until it reaches the consistency of wet sand, about 1 minute. - Make the Sauce:
Stir in tomato paste and honey, cooking for another minute. Gradually add chicken broth, stirring continuously. - Simmer:
Bring the sauce to a boil, then reduce to a simmer for about 5 minutes, or until your desired thickness is achieved. - Finish:
Remove from heat, and stir in apple cider vinegar. The sauce will continue to thicken as it sits.
Notes
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Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 2g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg