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How to make Enchilada Sauce

A rich, flavorful, and easy-to-make homemade enchilada sauce that is perfect for all your favorite Mexican-inspired dishes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Sauce
Cuisine: Mexican
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 2 cups vegetable broth Halal alternative to beef broth
  • 1 can tomato sauce 8oz
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Medium saucepan
  • Whisk

Method
 

Cooking Steps
  1. Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden brown.
  2. Add chili powder, cumin, garlic powder, onion powder, and oregano. Whisk vigorously for 30 seconds.
  3. Slowly pour in the vegetable broth while whisking continuously to prevent lumps.
  4. Stir in tomato sauce, tomato paste, apple cider vinegar, salt, and pepper until smooth.
  5. Bring the sauce to a gentle simmer, then reduce heat to low.
  6. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens to a coating consistency.
  7. Remove from heat, adjust seasoning to taste, and let cool slightly before serving.

Notes

Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Let the sauce cool slightly before storing.