Creamy Red Enchilada Sauce
Use this creamy red enchilada sauce with creamy enchilada fillings. Makes about 1 ¼ cup.
Servings: 4
Calories (Estimated): 93kcal
Equipment:
- measuring cups and spoons
- pot or large pan
- whisk
- citrus juicer
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder*
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano**
- ½ teaspoon ground cumin
- 1 teaspoon ancho chili powder
- ¾ cup chicken broth
- ½ cup canned tomato sauce
- 3 tablespoons heavy cream
- ½ teaspoon lime juice
Instructions:
- Melt the butter in a pot or a large pan.1 tablespoon unsalted butter
- Whisk in the flour to make a roux. Cook until the mix is completely smooth and starts to bubble.1 tablespoon all-purpose flour
- Whisk in chili powder, onion powder, garlic powder, oregano, cumin and ancho chili powder. Cook until fragrant (about 30 seconds).1 tablespoon chili powder*, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried oregano**, ½ teaspoon ground cumin, 1 teaspoon ancho chili powder
- Stir in chicken broth and tomato sauce. Cook, whisking continuously, until starting to thicken (1 to 3 minutes).¾ cup chicken broth, ½ cup canned tomato sauce
- Take off the heat, then stir in cream, followed by lime juice.3 tablespoons heavy cream, ½ teaspoon lime juice
- If not using immediately, store the sauce in an airtight container in the fridge. Consume within 3 days.
Recipe notes:
*You can use mild, medium or hot chili powder, depending on how spicy you would like the sauce to be.
**I prefer Mexican oregano but you can use any variety of oregano you have available.
