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Quick Homemade Enchilada Sauce

Quick Enchilada Sauce

Julia
Make Enchilada Sauce at home using basic pantry staples. It is so easy to make that you will never go back to store-bought ever again!
5 from 2 votes
Print Pin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Sauce
Cuisine Mexican
Servings 1 large jar
Calories 134 kcal

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INGREDIENTS
  

  • 4 tablespoon oil
  • 4 tablespoon all-purpose flour, gluten-free if desired
  • 1 tablespoon high-quality chili powder, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup tomato paste
  • 1 ½ cup vegetable broth, or meat-based broth
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cocoa powder
  • 1 teaspoon paprika powder

INSTRUCTIONS
 

  • Mix the cumin, oregano, chili, garlic powder, cocoa, paprika in a small bowl. Add a pinch of salt and pepper.
    1 tablespoon high-quality chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon dried oregano, Salt and pepper to taste, 1 teaspoon paprika powder, ½ teaspoon cocoa powder
  • In a medium or large saucepan/pot over low heat, warm some vegetable oil (i use grapeseed oil) add, the flour, and whisk until you have a roux. Add the spice mix and whisk for a few minutes more.
    4 tablespoon oil, 4 tablespoon all-purpose flour
  • Next, add tomato paste, salt, and vegetable broth. Add ground pepper. Stir/whisk again to combine. 
    ½ cup tomato paste, 1 ½ cup vegetable broth
  • Increase the heat to medium-high and take it to a boil while stirring occasionally.
  • Reduce the heat to medium-low until it reaches a simmer, stirring for 5 to 7 minutes until it thickens.
  • Lastly, remove from heat and stir in vinegar.
    1 teaspoon apple cider vinegar
  • Serve with Enchiladas or other favorite Mexican-style dinner recipes. (Coming soon to the blog!)

NOTES

    • To Store. Cool to room temperature first before pouring enchilada sauce in an airtight container. You can store it for up to a week.
    • To Freeze. Place the sauce in a freezer-friendly pack and store it in the freezer for up to 3 months.

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NUTRITION

Calories: 134kcal
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