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Enchilada Sauce
Nothing beats homemade Enchilada Sauce, and this flavorful version made with ancho chilies takes things to the next level! This sauce is smoky, rich, and full of flavor, it's so much better than anything you'll find in a can.
Ingredients
- 5 dried ancho chilies
- 1 onion, diced
- 3 garlic cloves
- 2 cups chicken broth
- 1 tsp cumin
- 1 tbsp fresh oregano, chopped
- 1 tbsp flour
- 2 tbsp avocado oil
- 1 tsp kosher salt
Instructions
- Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
- Heat 2 Tbsp. avocado oil. Sauté onions for 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
- To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about 2 minutes.
- Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.
Nutrition Information
Calories: 119kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 530mgPotassium: 458mgFiber: 7gSugar: 10gVitamin A: 5810IUVitamin C: 8mgCalcium: 30mgIron: 2mg