Print

Enchilada Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and bold homemade enchilada sauce made with chili powder, warm spices, and tomato paste, perfect for enchiladas, burritos, and casseroles.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium saucepan over medium heat, warm the olive oil.
  2. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, and paprika. Cook briefly to toast the spices.
  4. Add the tomato paste and whisk until fully incorporated.
  5. Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
  6. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until thickened.
  7. Season with salt and black pepper to taste.
  8. Remove from heat and use immediately or allow to cool before storing.

Notes

  • Adjust chili powder to control the spice level.
  • If the sauce becomes too thick, add a splash of broth or water to thin it.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 3 months in a freezer-safe container.
  • For a gluten-free version, substitute flour with gluten-free flour or cornstarch.

Nutrition

Find it online: https://thefamilycooking.com/enchilada-sauce/