Enchilada Sauce

• servings: 2 servings
• active time: 4 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 small yellow onion (diced)

1/2 teaspoon kosher salt

1 1/2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon all purpose flour

15 ounces tomato sauce

1 cup chicken stock

2 cloves garlic (minced)

Directions

Heat the olive oil in a medium sauce pan over medium heat. Add in the onions and season with salt. Sauté until translucent, about 5 minutes.

Wisk in the cumin and chili powder and toast for 30 seconds.

Whisk in the all purpose flour.

Slowly whisk in the chicken stock, adding just a little at a time. Stir in the tomato sauce. Stir in the minced garlic.

Bring to a simmer and cook for 5 minutes. (I like to use a screen while it simmers.) Either leave it as is, or transfer to a blender to puree.

Use immediately, store in an airtight container in the refrigeator for up to 1 week, or freeze in an airtight container for up to three months.

Nutrition

• Serving Size: 0.25 cups
• Calories: 47 kcal
• Total Fat: 2 g
• Unsaturated Fat: 1 g
• Sodium: 427 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 1 g