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Slow Cooker Ancho Chile Enchilada Sauce
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Slow Cooker Ancho Chili Enchilada Sauce

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Calories 279kcal
Author Jennifer Draper

Ingredients

  • 2 cups chicken or vegetable broth
  • 8 oz can roasted garlic tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch + 3 tablespoons water whisked to a smooth paste

Instructions

  • Add all ingredients to slow cooker
  • Cover and cook on high for 2-3 hours for low for 4-6 or until sauce has reached desired thickness
  • Use immediately or cool and place in zipper bags or airtight containers and refrigerate for up to 3 days or freeze for up to 6 months

Notes

Recipe makes about three cups of sauce.
I cooked this on high for 2 hours in my 2 quart slow cooker

Nutrition

Calories: 279kcal | Carbohydrates: 55g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 4603mg | Potassium: 1822mg | Fiber: 15g | Sugar: 12g | Vitamin A: 10470IU | Vitamin C: 48.8mg | Calcium: 198mg | Iron: 10.5mg