Ingrédients pour Easy Red Enchilada Sauce
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 (6 ounce) can tomato paste
- Chili Powder
- Cocoa Powder
- Cumin
- Ground Red Pepper
- Garlic Powder
- Onion Powder
- Sugar (optional, to balance acidity)
- Salt to taste
- Chicken Broth
- Water
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Comment préparer Easy Red Enchilada Sauce
- Melt 1/4 cup (1/2 stick) of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
- Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and 1 (6 ounce) can tomato paste. Cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups chicken broth (or vegetable broth for a vegetarian option) and 1 (15 ounce) can diced tomatoes (undrained). Whisk until smooth and lump-free.
- Bring the sauce to a simmer, then reduce heat to low. Simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and taste. Adjust seasonings as needed, adding more chili powder for heat, salt to taste, or a touch of sugar to balance acidity.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
18g
Fat
13g
Carbs
3g
