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Enchilada Sauce

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This easy, homemade enchilada sauce is rich, flavorful, and way better than store-bought! It’s perfect for smothering over enchiladas, burritos, tacos, and more. Made with simple pantry ingredients, this sauce comes together in just 15 minutes!

Ingredients

Scale
  • 2 tablespoons vegetable oil (or olive oil)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 3 tablespoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt (adjust to taste)
  • 2 cups (480ml) vegetable or chicken broth
  • 1 tablespoon tomato paste (or ½ cup tomato sauce)
  • 1 teaspoon apple cider vinegar (or lime juice)
  • ½ teaspoon smoked paprika (optional, for extra depth)

Instructions

1. Make the Roux

  1. Heat the oil in a saucepan over medium heat.
  2. Add the flour and whisk continuously for 1-2 minutes, until it forms a smooth paste (this helps thicken the sauce).

2. Add the Spices

  1. Stir in chili powder, garlic powder, onion powder, cumin, oregano, salt, and smoked paprika (if using). Cook for 30 seconds to toast the spices and enhance their flavor.

3. Add Broth and Simmer

  1. Gradually pour in the broth while whisking constantly to prevent lumps.
  2. Add the tomato paste and stir until fully dissolved.
  3. Bring the sauce to a simmer and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.

4. Final Touches

  1. Remove from heat and stir in apple cider vinegar or lime juice for a tangy kick.
  2. Taste and adjust seasoning if needed.

5. Use or Store

  1. Use immediately, or let it cool and store in an airtight container in the fridge for up to 1 week.

Notes

  • Spice Level: Adjust the chili powder amount to make it milder or spicier.
  • Thicker Sauce: Simmer longer, or add 1 more tablespoon of flour.
  • Make Ahead: This sauce can be made in advance and frozen for up to 3 months.

Find it online: https://ukfinda.com/enchilada-sauce/