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Roja Enchilada Sauce

Roja Enchilada Sauce

Yield 4 servings
Cook time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Place the vegetable oil and flour in a medium saucepan over medium heat. Continue to whisk constantly until smooth, bubbling, and light brown, about 2-3 minutes. Whisk in the tomato paste and 1/3 of the chicken stock. Add the chili powder, garlic powder, onion powder, cumin, oregano, and salt, continuing to whisk. Slowly whisk in the remainder of the chicken stock and salt and bring to a simmer. Once simmering, reduce the heat to low and continue to stir occasionally while it thickens some, for about 5 minutes. Remove from heat, let cool, and refrigerate.

Nutrition Facts

Calories

114

Fat

8 g

Sat. Fat

1 g

Carbs

11 g

Fiber

3 g

Net carbs

8 g

Sugar

3 g

Protein

2 g

Sodium

810 mg

Cholesterol

0 mg