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Enchilada Sauce
Alysen
This vegan tomato-based sauce is better than the canned version! You only need 8 simple ingredients to make the best enchilada sauce ever.
5
from 1 vote
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Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Main Course, sauce
Cuisine
Mexican
Servings
12
people
Calories
10
kcal
Equipment
Sauce pan
Whisk
Ingredients
US Customary
Metric
1x
2x
3x
1
8-ounce can
tomato sauce
1
tablespoon
liquid smoke
1 ½
cup
vegetable broth
2
tablespoons
flour
1
tablespoon
chili powder
1
teaspoon
cumin
1
teaspoon
garlic powder
½
teaspoon
oregano
Instructions
Combine tomato sauce, liquid smoke, and vegetable broth in a medium sauce pan.
Add flour, chili powder, cumin, garlic powder, and oregano to the pan. Whisk well to combine.
Bring the enchilada sauce to a boil, then simmer for 5 minutes to thicken.
Notes
You can swap vegetable broth for chicken broth.
You can add other spices if you want.
This enchilada sauce freezes well for up to 3 months.
Nutrition
Calories:
10
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
132
mg
Potassium:
22
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
264
IU
Vitamin C:
1
mg
Calcium:
5
mg
Iron:
1
mg
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