Description
Learn how to make a delicious homemade enchilada sauce with this easy recipe. Perfect for adding authentic flavor to your favorite enchilada dishes!
Ingredients
Scale
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar (optional, for brightness)
Instructions
- Heat the Oil: In a medium saucepan, heat the oil over medium heat.
- Make the Roux: Whisk in the flour and cook for 1 minute to form a roux.
- Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon. Cook for 30 seconds until fragrant.
- Incorporate Broth: Add the tomato paste and whisk until smooth. Gradually whisk in the broth until fully incorporated.
- Simmer: Bring the sauce to a simmer and reduce heat to low. Let simmer for 8–10 minutes, stirring occasionally, until thickened.
- Final Touch: Stir in apple cider vinegar if using, and adjust seasoning to taste. Use immediately or store in the refrigerator for up to 1 week.
Notes
- Use mild chili powder for a less spicy version.
- For a gluten-free version, substitute flour with a 1:1 gluten-free blend.
- This sauce freezes well—store in an airtight container for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
