Easy Enchilada Sauce
This enchilada sauce recipe is quick, easy, and delicious! You can easily double or triple it and freeze the sauce to have on hand for enchiladas, burritos, and tacos. You only need a few simple ingredients to make it!
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Servings: 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 tablespoons chili seasoning or taco seasoning not chili powder - see note
- 3 tablespoons all-purpose flour
- 1 cup chicken broth see note
- 1 (8-oz) can tomato sauce
- 1/4 teaspoon kosher salt
Instructions
- Heat the butter and oil in a small saucepan over medium heat. Once the butter is melted add the chili seasoning and stir to combine.
- Add the flour and stir to combine. Cook the mixture for about a minute stirring frequently. Add the broth, tomato sauce, and salt. Stir to combine. Simmer the sauce for five to ten minutes or until it's thickened.
- Store the enchilada sauce in an airtight container. It will keep in the refridgerator for up to three to four days. Or freeze the sauce for up to 3 months.
Notes
Be sure to use a chili or taco seasoning blend, a combination of different spices, instead of just plain chili powder. You can also use fajita seasoning.
I like chicken stock, but you can use vegetable broth or water. Depending on what you use, you may need to adjust the amount of salt in the recipe.
The sauce may thicken in the refrigerator, so you may need to thin it with stock or water when you reheat it.
Recipe adapted from Dinner, then Dessert
Nutrition Estimate
Serving: 0.25cup (approximately) | Calories: 83kcal | Carbohydrates: 5.4g | Protein: 1.2g | Fat: 6.7g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.6g | Cholesterol: 8.3mg | Sodium: 309.1mg | Fiber: 0.8g | Sugar: 1.5g
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