Ingredients for Emeril's Easy Enchilada Sauce
- Vegetable Oil
- 1/4 cup all-purpose flour
- 2 tablespoons chili powder
- Chicken Stock
- 1 (28 ounce) can crushed tomatoes
- Dried Oregano
- Ground Cumin
- 1 teaspoon salt (or to taste)
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How to Make Emeril's Easy Enchilada Sauce
- Heat vegetable oil in a medium saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly with a wooden spoon to create a roux.
- Add chili powder and cook for 30 seconds, stirring continuously, until fragrant.
- Gradually whisk in chicken or vegetable stock, ensuring no lumps form.
- Stir in crushed tomatoes, oregano, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, and simmer for 15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Taste and adjust seasonings as needed. Add more chili powder for extra heat, or salt and pepper to taste.
- Remove from heat and serve immediately over your favorite enchiladas. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
35g
Fat
15g
Carbs
7g
