Enchilada Sauce
Whip up homemade enchilada sauce in under 30 minutes! Bold, flavorful, and better than store-bought.
Servings: 2 cups (10 servings)
Cost: $1.12
Equipment
Ingredients
- 3 tablespoons vegetable oil or olive oil
- 1 tablespoon ground chili powder see note 1
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 2-1/2 tablespoons tomato paste
- 2 cups chicken broth
- Salt and pepper
- 1 teaspoon apple cider vinegar
- Granulated sugar optional, to taste
Instructions
- Measure everything before starting. This sauce cooks fast!
- Heat oil in a medium pot over medium heat. Once hot, whisk in chili powder, cumin, oregano, garlic powder, flour, salt (I use ½ tsp), and a pinch of pepper. Stir for 1–2 minutes until fragrant and darkened. Whisk in tomato paste and cook, stirring constantly, for 1 more minute.
- Slowly pour in chicken broth, whisking constantly to avoid lumps. Bring to a simmer over medium-high heat, then reduce to medium-low. Cook for 5–10 minutes, stirring occasionally, until thickened.
- Remove from heat. Stir in vinegar. Taste and adjust seasoning. Add sugar if it’s too spicy. Use right away or let cool and store.
Video
Notes
Note 1: Use American chili powder (like McCormick®), not "chile" powder
Nutrition Note: Nutrition information is calculated based on a serving size of 1 cup.
Storage: Keeps in the fridge up to 1 week or freezer up to 6 months.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 17g | Protein: 4g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1098mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1529IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg