Enchilada Sauce
This Homemade Enchilada Sauce is rich, flavorful, and easy to make in just 15 minutes! Perfect for enchiladas, tacos, burritos, and more.
Ingredients
- 2 tbsp vegetable oil or butter
- 2 tbsp all-purpose flour (for thickening)
- 2 tbsp chili powder (adjust for spice preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 tomato paste
- 2 cups vegetable or chicken broth
- 1 tsp apple cider vinegar (optional, for balance)
Instructions
- Make the roux – In a medium saucepan, heat oil or butter over medium heat. Add flour and whisk for 1-2 minutes until slightly golden.
- Add spices – Stir in chili powder, garlic powder, onion powder, cumin, paprika, oregano, salt, and black pepper. Cook for 30 seconds until fragrant
- .Incorporate tomato paste – Add tomato paste and stir well.
- Slowly add broth – Gradually pour in broth, whisking constantly to prevent lumps.
- Simmer and thicken – Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally until it thickens.
- Add vinegar (optional) – Stir in apple cider vinegar for extra depth of flavor.
- Serve or store – Use immediately or let it cool and store in an airtight container in the fridge for up to a week.
Notes
- For a spicier sauce, add ½ teaspoon cayenne pepper or a dash of hot sauce.
- For a smoky flavor, use smoked paprika or add a small chipotle pepper in adobo sauce.
- To make it gluten-free, replace flour with cornstarch (mix 1 tablespoon cornstarch with cold broth before adding).
- Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.