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Homemade Enchilada Sauce
Delicious sauce perfect for using on enchiladas.
Course
Condiment, Sauce
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
cups
Calories
84
kcal
Author
Kathy Berget
Ingredients
2
Tablespoons
olive oil
4
cloves
garlic, minced
2
Tablespoons
corn meal
⅓
cup
ground red chili powder
2 ½
cups
chicken or vegetable broth
¼
teaspoon
black pepper
⅕
teaspoon
dried oregano
3
Tablespoons
butter
US Customary
-
Metric
Instructions
In a large pan, heat olive oil over medium heat. Saute garlic for one minute.
2 Tablespoons olive oil,
4 cloves garlic, minced
Add corn meal and heat for another minute.
2 Tablespoons corn meal
Add ground chili. Stir until chili is fragrant (one to two minutes). Do not over cook or chile will turn bitter tasting.
⅓ cup ground red chili powder
Whisk in broth. Add pepper and oregano. Continue cooking for 5-8 minutes until sauce begins to thicken.
2 ½ cups chicken or vegetable broth,
¼ teaspoon black pepper,
⅕ teaspoon dried oregano
Add butter. Remove from heat.
3 Tablespoons butter
Notes
Enchilada sauce can be frozen.
Nutrition
Serving:
0.25
cup
|
Calories:
84
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
11
mg
|
Sodium:
307
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
130
IU
|
Vitamin C:
5.6
mg
|
Calcium:
8
mg
|
Iron:
0.3
mg