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Homemade Enchilada Sauce | heatherlikesfood.com
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Homemade Enchilada Sauce

Once you try this homemade tex-mex style enchilada sauce you'll never go back to the canned version!
Course Condiment
Cuisine Mexican, Tex-Mex
Keyword how to make enchilada sauce, not canned, tex-mex enchilada sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 cups sauce
Calories 222kcal

Ingredients

  • 3 tablespoon canola oil
  • C corn starch
  • C chili powder
  • 2 teaspoon ground cumin
  • 4 C chicken broth
  • 1 C tomato sauce
  • 2 teaspoon dried oregano
  • salt to taste

Instructions

  • Heat canola oil over medium heat in a large skillet and stir in corn starch, chili powder, and cumin. Let cook, stirring for 1 minute or until fragrant.
  • Whisk chicken broth and tomato sauce into the spice mixture and mix until smooth. Bring to a simmer and let boil for 1 minute. Remove from heat.
  • Stir in oregano and season with salt as needed. All chili powders are different- some will need salt, others will not.

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1507mg | Potassium: 806mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6145IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 6mg