Easy Homemade Enchilada Sauce
If you haven’t been making your own enchilada sauce, then you have been missing out! This Easy Homemade Enchilada Sauce only takes 5 minutes to prep, and is much more flavorful than store-bought sauce.
Why You’ll Love This Recipe
This red enchilada sauce is simple to make using simple pantry ingredients. You can even customize the amount of spice to your liking!
Homemade Enchilada Sauce freezes well, so whip up a double batch and freeze half for the next time you need it. You can store room temperature enchilada sauce in the freezer in an air tight container or freezer bag for up to 3 months. To use, defrost in the refrigerator, then reheat. Sometimes the sauce will thicken up, so you can thin it out by adding a few splashes of water.
Ingredients
Olive Oil and Flour: I like to use extra virgin olive oil and all-purpose flour for the roux to thicken this sauce.
Spices: Chili Powder (if you’re international- be sure to use an american-style chili powder), Cumin, Garlic Powder, Oregano, and Cayenne. I like this Chili Powder from Whole Foods.
Broth: Use low sodium chicken broth or vegetable broth for the base.
Tomato Paste: This adds a tomato flavor to the sauce.
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
- Measure out the ingredients. Start by measuring out your ingredients. This sauce comes together quickly, so be sure to have everything ready to go.
- Make the roux. In a small sauce pan, heat oil over medium heat. Add the flour and whisk constantly until combined, about 30 seconds to 1 minute.
- Simmer. Slowly whisk in the broth until smooth. Whisk in the spices and tomato paste until combined. Simmer, stirring occasionally, for 12 minutes or until desired consistency.
- Serve. Season with sea salt, to taste. Serve in your favorite recipe or refrigerate in an air tight container for up to 3 days.
Serving Suggestions
This Easy Homemade Enchilada Sauce is best served with enchiladas, but get creative! Drizzle some sauce over nachos, use to flavor soup, or stir into some rice.
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Easy Homemade Enchilada Sauce
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Simmer
- Cuisine: Mexican
Description
If you haven’t been making your own enchilada sauce, then you have been missing out! This Easy Homemade Enchilada Sauce only takes 5 minutes to prep, and is much more flavorful than store-bought sauce.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour
- 3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- pinch of cayenne (optional)
- 2 cups low sodium chicken or vegetable broth
- 2 tablespoons tomato paste
- sea salt, to taste
Instructions
- Measure out the ingredients. Start by measuring out your ingredients. This sauce comes together quickly, so be sure to have everything ready to go.
- Make the roux. In a small saucepan, heat oil over medium heat. Add the flour and whisk constantly until combined, about 30 seconds to 1 minute.
- Simmer. Slowly whisk in the broth until smooth. Whisk in the spices and tomato paste until combined. Simmer, stirring occasionally, for 12 minutes or until desired consistency.
- Serve. Season with sea salt, to taste. Serve in your favorite recipe.
Notes
To Store: Cool to room temperature before storing in an air tight container in the refrigerator for up to 3 days or the freezer for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1/4 cup
- Calories: 79
- Sugar: 0.8 g
- Sodium: 180.6 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 5.5 g
- Fiber: 1.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg
