Easy Enchilada Sauce
Easy enchilada sauce uses on-hand ingredients and is ready in about 10 minutes! This flavorful homemade enchilada sauce is perfect for all your enchilada needs.
Yield: 2 cups
Ingredients
- 3 tablespoons canola oil
- 3 tablespoons flour
- ¼ cup (4 tablespoons) chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons tomato paste (see notes)
- 2 cups chicken or vegetable broth
Instructions
- Heat the oil in a medium saucepan over medium heat until hot. Add the flour and whisk constantly for 1-2 minutes.
- Add the spices and stir well. Add the tomato paste and then the broth and bring to a simmer (you an increase the heat to medium high to help this go faster), whisking to get the tomato paste well incorporated.
- Reduce the heat to medium low, maintaining a simmer, and let cook for 10-12 minutes, until slightly thickened.
- Use immediately or cool and store in the refrigerator for up to one week or in the freezer for up to 3 months.
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Notes
The tomato paste in this recipe adds a great richness and depth of flavor, but you can substitute tomato sauce if needed. You can also use an 8 oz. can of tomato sauce in place of the tomato paste. Reduce the amount of chicken or vegetable broth to 1 cup.
The recipe calls for just regular chili powder, not a Mexican-style, spicy or dark variety.
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Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 194mg | Sugar: 1g
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