I think if most people knew how easy and better it was to make their own enchilada sauce, everyone would be doing it. 🙂 Isn’t that such a beautiful rich color? With just a few common spices and couple other ingredients, you can throw this together in minutes, taking your enchiladas (or whatever you are making) to the next level. The beauty of making your own sauces and spice mixtures, like my Home Made Taco Seasoning, is that you don’t have all the tons of extra sodium, MSG, and other preservatives that make you feel so thirsty for the rest of the day. And it’s so much cheaper, too!
A lot of other home made sauces like this I’ve seen have some added oil in them, which isn’t always a bad thing, but I really don’t think you need it. If you are trying to keep your fat and calorie level down in a meal, this is the sauce for you. Personally, I would rather eat my fat in the form of cheese ;), so being able to save some on the sauce makes me happy. And with only 20 calories for 1/4 C you don’t have to skimp on the sauce!
All you need to do is add all your ingredients (cold) to a small sauce pan and whisk it all together before you put it on the heat.
Bring the sauce to a light boil on the stove and turn the heat down far enough to just have a light simmer for about 8-10 minutes so that the spices can really come together. A light film may form on the top, but that’s ok. Just give it a good whisk every couple minutes and it will be fine. Turn the heat off, and you are ready to use it right away, or let it cool and store in the fridge for a week or two for a later meal.
Seriously though, how easy was that!?
- 1 T tomato paste
- 2 C chicken stock
- 2 T all purpose flour
- 3 T chili powder
- 1/2 t cumin
- 1/2 t salt
- 1/2 t oregano
- 1/2 t garlic powder
- 1/2 t onion powder
- Add all ingredients (cold) into a small sauce pan and whisk together.
- Place pan on the stove and bring to a boil.
- Turn heat down until just simmering. Let it simmer 8-10 minutes, whisking occasionally.
- Serve immediately, or let it cool and store in fridge for a later meal.
Macros: Calories 20; Fat 0.5; Carbs 4; Protein 0.8