Homemade Enchilada Sauce Substitute
Out of red enchilada sauce? This replacement makes the best enchiladas, and it comes together in just minutes with simple ingredients. You'll love it!
Ingredients
- 2 Tbsp vegetable oil (or olive oil)
- ¼ cup all purpose flour
- 2 tsp chili powder (I used Gebhardt)
- 2 tsp Knorr tomato bouillon
- ½ tsp garlic powder
- ½ tsp ground cumin
- ⅛ tsp oregano
- 2 cups low sodium chicken broth
Instructions
- Heat the oil in a medium saucepan over medium heat. Whisk in the flour and cook for a minute or two until it turns light brown, whisking constantly.
- Add the chili powder, bouillon, garlic powder, cumin, and oregano. Whisk just until combined, then whisk in the chicken broth. Continue whisking until the mixture is smooth.
- Turn the heat down to low and simmer for 10-15 minutes, or until slightly thickened, whisking occasionally.
Notes
- If you prefer, you can use a tablespoon or two of tomato paste and 1/2 teaspoon of salt in place of the tomato bouillon. The sauce will be thicker, so you will only need to simmer for a couple of minutes.
- Leftover sauce can be stored in an airtight container in the refrigerator for about a week, or in the freezer for 3-4 months.
Nutrition
Calories: 57kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 156mgPotassium: 72mgFiber: 0.3gSugar: 0.2gVitamin A: 150IUVitamin C: 0.02mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!