Enchilada Sauce

This delicious homemade sauce can be just as bold and flavorful as at your favorite Mexican restaurant. This recipe is simple to make, and comes together in less than 15 minutes.

Course Sauces

Cuisine American, Mexican

Keyword Enchilada Sauce

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings cups

Calories 125kcal

Author Catalina Castravet

Ingredients

3 tablespoons vegetable oil
3 tablespoons flour
1/4 cup ground red chili powder use less for a less spicy sauce
1 (8oz can) tomato sauce
1 tablespoon tomato paste
1 1/2 cup water vegetable broth or chicken broth for more flavor
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika for more flavor
1 teaspoon brown sugar optional, but it balances the flavors nicely
1/4 teaspoon salt or to taste
1 teaspoon apple cider vinegar

US Customary - Metric

Instructions

Start by heating oil in a skillet over medium-high heat.
Then, and flour and chili powder, and stir together. Instantly reduce heat to medium, and cook the flour-chili blend until lightly brown, stirring constantly to prevent from burning. It only takes about 1 minute to cook it.
Gradually stir in: tomato sauce, tomato paste, chicken broth, cumin, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour and chili powder mix until smooth.
Continue cooking over medium heat approximately 8-10 minutes, or until thickened slightly. If the sauce is too thick, add more water or broth, a little at a time.
Season to taste with salt.
The recipe makes about 3 1/2 to 4 cups of sauce, depends how thick you like it. Let the sauce fully cool before refrigerating or freezing.

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Nutrition