Enchilada Sauce
This vegan tomato-based sauce is better than the canned version! You only need 8 simple ingredients to make the best enchilada sauce ever.
Servings 12 people
Calories 10kcal
Equipment
- Sauce pan
Ingredients
- 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: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg