Red Enchilada Sauce
Fabulous Red Enchilada Sauce that is ready in less than 15 minutes and you control the spice.
Servings: 6 servings
Ingredients
- 2 tbsp butter
- 2 tbsp masa flour {corn flour}
- 2-4 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2-1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp dried oregano
- 2 cups chicken stock
Instructions
- Melt butter in a small saucepan over medium-high heat. Add masa flour and whisk together over the heat for 1 minute. Stir in remaining seasonings and whisk together over the heat for an additional 20-30 seconds. Then gradually add in the stock, whisk constantly {we don't want lumps}. Reduce heat and simmer for 8-10 minutes. It will slightly thicken.
- Use immediately or refrigerate for up to 3 days in an air-tight container.
Notes
- This also freezes for up to 3 months. Remember that it will expand as it freezes, so leave a little room in top of container.
- You can substitute the masa flour for all purpose flour but it will change the flavor slightly.
Nutrition
Serving: 1serving | Calories: 84kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 383mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg