Description
A rich, flavorful homemade enchilada sauce made with simple pantry ingredients—perfect for smothering enchiladas, burritos, or tacos.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat oil in a saucepan over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux.
- Add chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Whisk for another 30 seconds to toast the spices.
- Stir in tomato paste until combined.
- Slowly pour in broth, whisking constantly to prevent lumps.
- Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
- Adjust seasoning to taste and use immediately or store in the fridge for up to a week.
Notes
- Use vegetable broth for a vegetarian or vegan version.
- For a spicier sauce, add cayenne pepper or use hot chili powder.
- Blend for a smoother texture if desired.
- This sauce can be frozen in portions for later use.
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg