Homemade Enchilada Sauce
This homemade enchilada sauce is quick and easy! It takes just 10 minutes to make and will take your next batch of homemade tacos or enchiladas to the next level.
Combine the flour and seasonings together.
Heat oil in a saucepan over medium heat. Sprinkle in the seasoned flour. Whisk with a fork until it’s the consistency of wet sand, about 1 minute.
Whisk in the honey and tomato paste, slowly pour in the chicken broth, whisking continuously as you do so.
Continue to whisk. Bring to a boil, then reduce to a simmer.
Remove from heat, stir in the vinegar.
Sauce will continue to thicken upon standing.
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.
This recipe makes 14 oz. which is equal to 1 + 3/4 cups.
Calories: 41kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Sodium: 160mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 374IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg