Name: Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Approx 1 1/2 c sauce (12 fl oz)
Cuisine: Tex-Mex
Ingredients: 1 small can (8 fl oz/227 g) tomato sauce; 1 cup (8 fl oz/237 ml) beef broth; 1 tbsp chili powder; 2 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp ground black pepper; 1/4 tsp sea salt

Ingredients

1 small can (8 fl oz/227 g) tomato sauce
1 cup (8 fl oz/237 ml) beef broth
1 tbsp chili powder
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp sea salt

Instructions

Combine all ingredients in a sauce pan.
Heat over medium until it comes to a simmer.
Reduce heat to low and simmer for 15 minutes, stirring occasionally, to reduce and thicken.
Remove from heat and cool to room temperature.
Use immediately, as desired, or store in an airtight jar in the fridge until ready to use. The acid from the tomato and the salt content should help it keep in the fridge for a few weeks.

Notes

Per every 2 tbsp (1 fl oz/30 ml): 13 cal, 1.3 g protein, 0.2 g fat, 2.1 g carbs, 0.6 g fiber, 1.4 g NET carbs

Nutrition

Serving Size: 2 tbsp (1 fl oz/30 ml)

Keywords: Enchilada sauce, Tex-mex, enchiladas, easy, week night, quick, kid-friendly