ENCHILADA SAUCE
This homemade enchilada sauce is rich, smoky, and full of bold flavor. Perfect for smothering over enchiladas, tacos, or burritos, it’s easy to make and far more flavorful than store-bought versions. Ready in under 20 minutes.
Ingredients
- 2 tablespoon vegetable oil or olive oil
- 2 tablespoon all-purpose flour
- 4 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 2 cups chicken broth or vegetable broth
- 6 oz tomato paste
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
Make the Roux:
- Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Add Spices:
- Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper. Cook for 30 seconds until fragrant.
Add Liquids:
- Gradually whisk in chicken broth, then tomato paste. Continue whisking until smooth.
Simmer:
- Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
Season:
- Add salt and pepper to taste. Use immediately or store for later use.
Notes
- Make Ahead: Can be made up to 5 days in advance and stored in the refrigerator.
- Freezing: Freeze in an airtight container for up to 3 months.
- Adjust Heat: Add more cayenne or a splash of hot sauce for extra spice.
- Thicker Sauce: Simmer longer for a thicker consistency.