Homemade Enchilada Sauce
Recipe from Two Peas and Their Pod
The best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again!
Servings: 8 (about 2 cups)
Calories: 75kcal
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons flour (can use gluten-free flour or cornstarch)
- 2 tablespoons chili powder (can use less for a milder sauce)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- Pinch of cayenne pepper, optional
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
Instructions
- In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add all the spices and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
- Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary.
Notes
Use less chili powder and no cayenne pepper for a milder enchilada sauce. You can always start with 2 tablespoons and add more!
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 478mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1398IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg