Traditional Mexican enchilada sauce recipe
Mexican enchilada sauce recipe
Ingredients for the enchilada sauce recipe
- 3 Tbsp. vegetable, oil olive, or avocado,
- 1 ½ Tbsp. chili powder mild
- 1 ½ Tbsp. chili powder mild
- 3 Tbsp. flour gluten-free
- ½ tsp. garlic powder
- 2 tsp. ground cumin
- ¼ tsp. oregano dried
- ¼ tsp. paprika
- ¼ tsp. black pepper
- Pinch of nutmeg optional
- 2 Tbsp. tomato paste
- ½ - 1 tsp. salt to taste
- 2 cups chicken broth regular sodium
Instructions for the enchilada sauce recipe
Whisk together cumin, chili powder, paprika, garlic powder, salt, oregano, pepper, and nutmeg, in a small bowl.
Combine oil, flour, and seasoning ingredients in a saucepan over medium heat. Whisk ingredients about for 2 minutes. Add ½ cup of chicken broth and tomato paste. Whisk until smooth. Pour in the remaining chicken broth over the course of 5 minutes, whisking until smooth between each addition.
Decrease the heat to medium-low and simmer sauce for 10-12 minutes, whisking every 1-2 minutes,
Store sauce in an airtight container in the refrigerator for up to 1 week.
Use enchilada sauce in your favorite pizza burger pie or other recipes.
This enchilada sauce is about a 3 out of 10 on the heat scale.
To increase the spice level add a bit of chili powder or use cayenne pepper with more heat.
To decrease the spice level, reduce the amount of chili powder and leave out the black pepper.
