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Easy Enchilada Sauce


An easy enchilada sauce recipe inspired by Emeril Lagasse.















2 tablespoons vegetable oil
1 tablespoon all-purpose flour
¼ cup chili powder
1 ½ cups chicken broth
6 ounces tomato paste
one can
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon salt
may not be needed if your stock already has salt


Heat a medium saucepan over medium heat. Add the oil, then add the flour and stir with a wooden spoon constantly for about one minute.

Add the chili powder and cook for 30 seconds. Slowly incorporate the stock, tomato paste and spices. Bring to to boil, stirring constantly and reduce heat to low and continue cooking for 15 minutes.

The sauce will thicken and become smoother. Taste and adjust salt.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 9252% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 314mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 12%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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