Ingredients for Amy's Enchilada Sauce
- 1 (8 ounce) can tomato sauce
- 1 cup water (or chicken broth)
- Flour (not in recipe)
- Garlic Cloves (not in recipe)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup chicken broth (or water)
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How to Make Amy's Enchilada Sauce
- In a medium saucepan, whisk together the chili powder, cumin, oregano, garlic powder, onion powder, cayenne pepper (optional), salt, and black pepper.
- Gradually whisk in the tomato sauce, chicken broth, and sugar.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Taste and adjust seasonings as needed. Add more cayenne for extra heat, or sugar for sweetness.
- Remove from heat and let cool slightly before using. This sauce is great served immediately, or even better the next day after the flavors have melded.
- Double the recipe and freeze for later use!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
44g
Fat
0g
Carbs
7g
