Homemade Enchilada Sauce
This easy enchilada sauce beats store-bought any day! Here’s how to whip up a rich, smoky-sweet sauce in under 20 minutes:
Ingredients
- 3 tbsp olive oil or vegetable oil
- 3 tbsp all-purpose flour or 1:1 gluten-free flour
- 2 tbsp chili powder use a blend like McCormick for depth
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- 2 cups chicken or vegetable broth low-sodium preferred
- 1 8 oz can tomato sauce
- Salt & pepper to taste
Instructions
Toast the spices:
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute to remove raw taste.
- Add chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 30 seconds until fragrant (don’t burn!).
Build the sauce:
- Slowly pour in broth while whisking constantly to avoid lumps.
- Stir in tomato sauce and bring to a simmer.
Simmer & season:
- Cook for 10-15 minutes on low heat until thickened (it should coat the back of a spoon).
- Season with salt and pepper to taste.
Notes
Pro Tips
- For smokiness: Add ½ tsp smoked paprika or 1 tsp adobo sauce from canned chipotles.
- Extra smooth: Blend the sauce with an immersion blender before using.
- Spice control: Use 1 tbsp chili powder for mild sauce or 4 tbsp for fiery heat.