Enchilada Sauce Recipe
This easy Enchilada Sauce is rich, flavorful, and made with simple pantry ingredients in just 15 minutes. Perfect for enchiladas, casseroles, soups, and more—it's a clean, budget-friendly alternative to store-bought sauce!
Servings: 12
Cost: $5
Equipment
- whisk
- saucepan
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/3 cup chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 8 ounces canned tomato sauce
- 2 cups low sodium chicken stock
Instructions
- In a medium saucepan, heat the oil and whisk in the cornstarch until smooth. Continue whisking over medium heat for 1 minutes.
- Add the chili powder, garlic powder and cumin and cook for 30 seconds. Add the oregano, salt and tomato sauce and stir to combine.
- Add 1 cup of the stock and stir to combine. Stir in the remaining stock and bring the mixture to a boil. Lower the heat and cook for 15 minutes stirring occasionally until the sauce has thickened.
- Adjust the seasonings as needed and use in your favorite recipe or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 308mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2040IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg