Homemade Enchilada Sauce
This Homemade Enchilada Sauce recipe is so much better than store-bought canned sauce, and it's so quick and easy to make!
Servings: 3 (1/2 cup per serving)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder (*see important note!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 cup tomato sauce
- 1 1/2 cups vegetable stock
- Kosher salt , to taste
Instructions
- This sauce comes together fast, so have all of your ingredients ready to go to prevent burning.
- Warm oil in a small saucepan over medium heat. Add flour and cook off, whisking constantly, about 30-60 seconds.
- Add in the chili powder, garlic powder, cumin, and oregano; cook, whisking constantly for 45-60 seconds, until fragrant and deepened in color.
- Raise the heat to medium-high; add in the tomato sauce and gradually pour in the vegetable stock, whisking constantly to combine until no lumps remain.
- Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10 minutes, uncovered, until slightly thickened.
- Give the sauce a taste and season with salt, as needed. (I usually add 1/2 teaspoon kosher salt, but the saltiness of the sauce will depend on the brand of broth you use.)
- Remove from the heat. The sauce will thicken some more as it cools.
- Use immediately and enjoy or store for later.
Notes
Make sure you use American-style chili powder (not cayenne pepper) - American chili powder is a blend of spices and is quite mild, whereas international chili powders are usually immensely spicy.
Nutrition
Calories: 175kcal · Carbohydrates: 18g · Protein: 4g · Fat: 12g · Saturated Fat: 2g · Sodium: 1008mg · Potassium: 539mg · Fiber: 8g · Sugar: 4g · Vitamin A: 6280IU · Vitamin C: 3mg · Calcium: 77mg · Iron: 4mg