Easy Red Enchilada Sauce
This quick and easy red enchilada sauce is a perfect blend of spice and flavor, ideal for enhancing any dish without requiring hours in the kitchen.
Ingredients
For the sauce
- 3 Tbsp olive oil
- 3 Tbsp flour (all-purpose, whole wheat, or gluten-free blends)
- 1 Tbsp chili powder I used McCormick brand.
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp tomato paste
- 2 cups chicken broth (or vegetable broth)
- 1 tsp apple cider vinegar
Instructions
Preparation
- Combine the flour and all of the spices in a bowl.
- Pre-heat a large saucepan on medium heat with the olive oil.
- Once it's hot, add the spice mixture and cook for 1-2 minutes.
- Add the tomato paste, and slowly incorporate the chicken broth, whisking each time.
- Bring the mixture to a simmer and cook for 5-7 minutes or until slightly thickened.
- Remove from heat, then mix in the apple cider vinegar.
Notes
Store any leftover sauce in an airtight container in the fridge for up to a week. This sauce can also be frozen for up to three months.