10-Minute Red Enchilada Sauce



  1. Heat the oil in a small saucepan over medium heat. Add the flour and stir for 1 minute. Add the spices and tomato paste and stir for an additional minute.
  2. Whisk in the chicken broth and continue whisking until the sauce is smooth with no lumps.
  3. Allow to cook, stirring frequently for 8 minutes.
  4. Take the saucepan off the heat, and use as needed for a recipe, or store in a glass container with a tight fitting lid, such as a mason jar.


WWP+: 1

SmartPoints: 2