Enchilada Sauce – a delicious recipe with Flour, Canola Oil, u00bc, Chicken, Ground Cumin, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a saucepan over medium heat, brown the flour in the oil, stirring with a whisk. Cook for 2-3 mins until the flour begins to brown. (It's much like a roux, except not as thick.)
2
Add the chili powder and cook for another minute or so until it begins to darken and bubble. Be careful breathing in the fumes from the cooking chili powder - it's strong!
3
Add stock, tomato paste, and cumin and whisk rapidly until the mixture comes to a boil. Reduce the heat and simmer for 15 minutes. The sauce will thicken and smooth out.
4
When you're done, you'll have a little over a pint of sauce. I figure a serving is about 2 T (or 35 g). The nutritional info below is based on 25 servings of 35g each.
5
Finally the Nutritional Info: (per 2 T serving) Calories: 27. Fat: 1.7g. Sodium: 159mg. Carbs: 2.9g. Fiber: 0.9g. Protein: 0.7g.
286
kcal
Calories
13
g
Fat
4
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Tablespoon Flour, 2 Tablespoons Canola Oil, 1/4 cups Chili Powder, 2 cups Chicken Stock, and more.
Yes, Enchilada Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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