earn how to make delicious enchilada sauce at home with this easy recipe. It takes only 15 minutes to prepare, yields approximately 2 1/2 cups of sauce, and can be used to spice up your favorite Mexican dishes.
Course Sauces, Stocks, and Accompaniments
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Author N. Jay Sorensen, MBA RDN
Ingredients
2tablespoonsvegetable oil
2tablespoonsall-purpose flour
2tablespoonschili powderadjust for desired spiciness
1teaspoonground cumin
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonpaprika
1/4teaspoonoregano
1/4teaspoonsalt
1/4teaspoonblack pepper
2 1/2cupschicken broth
16 oz can tomato paste
Instructions
In a saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Add 2 tablespoons of all-purpose flour and stir until it's smooth.
Incorporate 2 tablespoons of chili powder (adjust for your preferred level of spiciness), 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of paprika, 1/4 teaspoon of oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the mixture is well combined.
Gradually pour in 2 1/2 cups of chicken broth and add the 6 oz can of tomato paste, stirring constantly until the sauce becomes smooth.
Bring the sauce to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until it reaches your desired consistency.
Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to one week.
Notes
Customize the spiciness of this versatile sauce by adjusting the amount of chili powder. Enjoy it with traditional enchiladas or get creative with other Mexican-inspired dishes.