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Enchilada Sauce

The most delicious enchilada sauce made from scratch. Don't forget to check out my step by step photos and tips above.
Course sauces
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 cups
Calories 207kcal


  • 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