Ingredients for Medium Hot Enchilada Sauce
- Tomato Paste
- Water
- Flour
- 2 tablespoons chili powder
- Onion Powder
- 1 tablespoon cumin
- Garlic
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Sugar
- Vegetable Oil
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How to Make Medium Hot Enchilada Sauce
- In a 2-quart saucepan, combine 1 (28-ounce) can crushed tomatoes, 1 cup chicken broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Bring the mixture to a simmer over medium heat, stirring frequently.
- Reduce heat to low and continue to simmer for 10-12 minutes, or until the sauce has thickened slightly and the flavors have melded. Stir occasionally to prevent sticking.
- Remove from heat and taste. Adjust seasonings as needed. For a smoother sauce, use an immersion blender or carefully transfer to a regular blender and blend until smooth (use caution when blending hot liquids).
- Use immediately to make your favorite enchiladas or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
23g
Fat
2g
Carbs
4g
