Enchilada Sauce
Created by JamesdoesCooking on September 15, 2015
- Servings: 1
- Prep Time: 5m
- Cook Time: 22m
- Recipe #20960
Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 dried red cayenne chili pepper (crushed, seeded or unseeded, use it if you like it real spicy)
- 3 tablespoons chili powder
- 1 cup chicken stock
- 1 can (28 ounce) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon packed brown sugar
- Salt & ground black pepper (to you taste)
How to Make
-
Step 1: Heat oil, butter in a saucepan. Add flour, stir 2 minutes. Whisk in remaining ingredients. Simmer for 20-30 minutes on low heat stirring often. Taste and adjust spices based on your preferences.
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Step 2: Refrigerate any leftover sauce that you don't use in a airtight container and refrigerate for up to two weeks or freeze.
Nutritional Facts
- Serving Size: 1 (1000.8 g)
- Calories 876.2
- Total Fat - 56.7 g
- Saturated Fat - 19.4 g
- Cholesterol - 129.1 mg
- Sodium - 668.7 mg
- Total Carbohydrate - 85.8 g
- Dietary Fiber - 21.3 g
- Sugars - 36.4 g
- Protein - 20.5 g
- Calcium - 218.8 mg
- Iron - 9.7 mg
- Vitamin C - 148.5 mg
- Thiamin - 0.5 mg