Pantry Ingredient Enchilada Sauce
A quick and easy Enchilada Sauce made with pantry ingredients. Perfect for when you run out of enchilada sauce, or if you're looking for a low-carb option
- 1 tsp Butter*
- 4 cloves Garlic Minced
- 2 tbsp Chili Powder New Mexican
- 2 tsp Dried Oregano
- 1 tsp Onion Powder
- 2 tsp Cumin
- 1 1/2 cup Chicken Broth**
- 5 oz Tomato Paste
- 1/2 tsp Salt Plus more to taste
- 1/4 tsp Black Pepper
In a small saucepan, heat butter* over medium heat until butter is melted. Add the garlic and spices (chili powder, oregano, onion powder, cumin, salt, and pepper), and cook for 30 seconds to 1 minute until you can smell the garlic and spices.
To the pan, add the chicken broth and tomato paste. Whisk everything together, and bring the sauce to a simmer.
Reduce the heat to medium-low, cover, and let simmer for 10-15 minutes until sauce has thickened to desired consistency. Be sure to stir the sauce occasionally to prevent from burning.
Remove from heat and add additional salt and pepper to taste.
Estimated Nutrition, Per Serving (1/4 cup): Calories 37, Fat 1 g, Carbohydrate 6 g, Dietary Fiber 2 g, Protein 1 g, Sodium 324 mg
* For dairy-free preparation, substitute Ghee or other cooking oil of choice.
** For vegetarian preparation, substitute vegetable stock.