Enchilada Sauce Recipe

A spoonful of enchilada sauce lifted from the bowl with spices and fresh cilantro on the side.

Make your own Enchilada Sauce from scratch using only a few pantry staples like canned tomato sauce, warming spices, and chicken broth. The flavor is superb, and it’s ready in under 10 minutes!

Course sauces

Cuisine Tex-Mex

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 207kcal

Author John Kanell

Equipment

Medium pot
Whisk

Ingredients

3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon dried oregano
3 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock (480mL)
8 ounces tomato sauce (226g)
2 teaspoons apple cider vinegar
Salt and pepper to taste

Instructions

In a small bowl, mix to combine the spices.
Add oil to a medium pot and place over medium heat. Once the oil is shimmering, add the flour and whisk in then add the spices and continue whisking for 1 minute.
Pour in the tomato sauce and whisk to combine. (The mixture will be very thick at this point.) Then, slowly pour in the stock while whisking; continue whisking until smooth. Bring the mixture to a simmer, stirring occasionally with a wooden spoon. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in the vinegar. Season with salt and pepper to taste.

Notes

Make sure to cook the roux for a full minute to remove the raw flour taste. This also gives time for the spices to toast and infuse the oil, making the finished sauce more flavorful.
Whisk constantly while you add the stock. If you pour it all in quickly and at once, the roux can clump up and turn the sauce lumpy.
The nutritional information for this recipe is for the full yield–3 cups of sauce.

Nutrition