The most delicious enchilada sauce made from scratch. Don't forget to check out my step by step photos and tips above.
Servings 3 cups
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 3 tbsp chili powder adjust down for a milder sauce.
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ tsp cinnamon
- 1/4 teaspoon dried oregano
- 2 cups stock chicken or vegetable
- 8 oz tomato sauce
- Salt and pepper to taste
- 2 tsp apple cider vinegar
Mix the spices together in a bowl.
Add oil to a medium pot and place over medium-high heat. Once the oil is shimmering add the flour and whisk in then add the spices and continue whisking for a minute.
Pour in the tomato sauce and whisk then add the stock and continue whisking until slightly thickened.
Remove from heat and stir in the vinegar.
- Looking for a mild enchilada sauce? If you don't want your sauce to be spicy you can reduce the amount of chili powder or omit it altogether.
- If you'd like more heat then try adding in a pinch of cayenne pepper.
- You can also add in a splash of heavy cream after the stock to make a creamy version of this sauce.
- Make sure to cook the roux mixture for a few minutes to remove the raw flour taste but don't let it brown.
- Use a whisk while you add the tomato sauce and stock to ensure there are no lumps in the sauce.
- The cinnamon adds a subtle sweetness and warmth to the sauce but don't worry it's not a sweet tasting sauce.
- The vinegar really enhances all the flavors so try not to skip it!
- Nutritional information is for 3 cups of sauce.
Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 1156mg | Potassium: 430mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3033IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg