Chicken Enchilada Red Sauce

The Chicken Enchilada Red Sauce is the heart of your Mexican dish. Making your own sauce is surprisingly easy and incredibly rewarding. The homemade version allows you to control the spice level and add your own personal touch. Tomato paste and broth create a vibrant base. Feel free to experiment! You can add a kick of heat with chopped chilies, a smoky depth with chipotle peppers in adobo sauce, or even a hint of sweetness with roasted peppers.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 6 Servings

Calories: 91 kcal per serving

Ingredients

3 tablespoons - vegetable oil
3 tablespoons - flour
1 tbsp - chili powder
1 tsp - ground cumin
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - dried oregano
½ tsp - all-purpose seasoning
2 tablespoons - tomato paste
2 cups - chicken broth
1 tsp - apple cider vinegar

Instructions

In a small bowl, add the flour, chili powder, cumin, garlic powder, onion powder, oregano and house seasoning blend.
In a medium pot, heat the oil over medium-high heat.
Add the spice mixture to the hot oil and stir constantly for 1 minute. The color should get darker.
Stir in the tomato paste.
Slowly add the stock and whisk until there are no lumps.
Bring to a slight boil, reduce heat and simmer for 5-7 minutes or until the sauce has thickened slightly. The sauce will continue to thicken as it cools.
Remove from heat and stir in vinegar.

Nutrition