Red Enchilada Sauce (Printable Version)
# What You'll Need:
01 -
3 Tablespoons vegetable, canola, or avocado oil
02 -
2 Tablespoons all-purpose flour
03 -
1/4 cup chili powder
04 -
1 Tablespoon ground cumin
05 -
1/2 teaspoon dried oregano
06 -
2 cups low-sodium beef broth
07 -
2 1/2 cups tomato sauce
08 -
1 clove garlic, minced
09 -
Salt to taste
# How to Make It:
01 -
In a saucepan, stir oil, flour, chili powder, cumin, and oregano together. Cook on medium heat for 2 minutes to bloom the spices.
02 -
Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 minutes, stirring occasionally until thickened.
03 -
Store in the refrigerator for up to 1 week. Use in cheese enchiladas, loaded chicken enchiladas, or veggie enchiladas.
# Handy Tips:
01 -
Yields 4 cups of enchilada sauce
02 -
For gluten-free version, substitute 1 tablespoon cornstarch in place of flour
03 -
For authentic flavor using dried Mexican chiles, use red chile sauce recipe with beef broth instead of pork broth
04 -
To freeze, place in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using