Name: Homemade Enchilada Sauce
Total time: PT900.0S
Yield: 4
Ingredients: 2 tablespoon Butter; 3 tablespoon All-Purpose Flour; 2 tablespoon Chili Powder; 1 teaspoon Ground Cumin; 1 teaspoon Garlic Powder; 1/2 teaspoon Ground Black Pepper; 1/4 teaspoon Cayenne Pepper; to taste Kosher Salt; 1 pinch Ground Cinnamon; 2 cup Chicken Broth

Enchilada sauce made with spices, flour, butter, and chicken stock. Easy to make and tastes much better than canned sauce.

Low-Fat

Budget-Friendly

Beginner

Quick

Homemade Enchilada Sauce

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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Butter

tablespoon

All-Purpose Flour

Chili Powder

Ground Cumin

teaspoon

Garlic Powder

Ground Black Pepper

Cayenne Pepper

Kosher Salt

to taste

Ground Cinnamon

pinch

Chicken Broth

Fridge

Stove

Heat the {@1:} in a small sauce pan over medium heat. Once melted, stir in the {@0:} until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.

Heat the Butter (2 tablespoon) in a small sauce pan over medium heat. Once melted, stir in the All-Purpose Flour (3 tablespoon) until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.

Heat the Butter (2 Tbsp) in a small sauce pan over medium heat. Once melted, stir in the All-Purpose Flour (3 Tbsp) until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.

Add and mix the {@0:}, {@1:}, {@2:}, {@3:}, {@4:}. Allow the seasonings to toast for 1-2 minutes.

Add and mix the Chili Powder (2 tablespoon), Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Black Pepper (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon). Allow the seasonings to toast for 1-2 minutes.

Add and mix the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Ground Black Pepper (1/2 tsp), Cayenne Pepper (1/4 tsp). Allow the seasonings to toast for 1-2 minutes.

Slowly whisk in the cold {@0:}, increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.

Slowly whisk in the cold Chicken Broth (2 cup), increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.

Slowly whisk in the cold Chicken Broth (2 cups), increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.

Add {@1:}, then taste and adjust seasonings as needed. You can add a big pinch of {@0:}.

Add Cinnamon (1 pinch), then taste and adjust seasonings as needed. You can add a big pinch of Kosher Salt (to taste).

Add Ground Cinnamon (1 pinch), then taste and adjust seasonings as needed. You can add a big pinch of Kosher Salt (to taste).

Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.

Homemade Enchilada Sauce

5.0

15MINS

$0.42

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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