Red Enchilada Sauce

Red Enchilada Sauce

To a saucepan, add:

2 Tbsp oil

Heat on medium heat until it begins to sizzle.

While heating oil, combine in a small mixing bowl:

2 Tbsp flour

1 Tbsp chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp oregano

1/4 tsp salt

1/16 tsp cinnamon

Oil should be sizzling now, carefully add spiced flour mix while whisking.

Continue to whisk while cooking 1 minute. Then whisk in:

2 Tbsp ketchup

1 1/2 cups chicken broth

Increase heat to medium-high. Bring to boil, stirring continuously, reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in:

1 tsp apple cider vinegar

1/4 tsp pepper

Use in recipes in place of canned enchilada sauce.

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Brenda’s tips:

• Serving size: one (15 oz) can of enchilada sauce

• Recommended to use in:

  • Beef enchiladas

  • Enchilada soup