Go Back
–+ servings

Enchilada Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Sauce
Cuisine Mexican
Servings 4

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Blender or immersion blender
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar

Instructions
 

  • Heat the vegetable oil in a medium saucepan over medium heat.
  • Add the flour and whisk for about 1 minute until it forms a paste.
  • Stir in the chili powder, garlic powder, onion powder, oregano, cumin, and salt.
  • Gradually add the chicken or vegetable broth, whisking constantly to avoid lumps.
  • Stir in the tomato paste and bring the mixture to a simmer.
  • Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
  • Remove from heat and stir in the apple cider vinegar.
  • Let the sauce rest for 5 minutes before using or storing.

Notes

For a smoother sauce, blend the enchilada sauce after cooking using a blender or an immersion blender. Adjust the spice level by varying the amount of chili powder to suit your taste preferences. This sauce can be stored in the refrigerator for up to a week or frozen for up to three months for future use.
Tried this recipe?Let us know how it was!