Description

This Enchilada Sauce delivers an exceptional flavor profile with easy preparation. Made with tomato sauce, dried chiles, and spices, it’s your go-to for quick dinner ideas and comfort food.

Ingredients

Scale

1 cup tomato sauce
4 cups chicken broth
10 dried chiles
2 teaspoons oregano
2 teaspoons cumin
1/4 cup chili powder
2 teaspoons salt
2 garlic cloves diced
2 tablespoons canola oil
2 tablespoons flour

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Instructions

Boil 2 cups of water. You can heat the water in the microwave for 4 minutes.
Cut the dried chiles in half, remove the stem and seeds, then chop them into pieces and set in hot water for 10 minutes. Drain the water and set chiles aside.
In a blender, combine tomato sauce, chicken broth, soaked chiles, oregano, chili powder, cumin, garlic cloves, and salt. Blend on high for 3 minutes until smooth.
Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.
Gradually pour in the chile sauce mixture while whisking to combine. Continue to cook until it reaches a simmer, then reduce heat to medium-low and cook uncovered for 10-15 minutes until thickened.
Your sauce is now ready to use in enchiladas or as a salsa.

Notes

Feel free to adjust the number of chiles based on your heat preference.
This sauce can be stored in the refrigerator for a week or frozen for longer storage.
Make sure to whisk constantly when combining the sauce mixture to avoid lumps.

Nutrition

Serving Size: 1/10 of recipe
Calories: 90
Sugar: 1g
Sodium: 800mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg