Homemade Enchilada Sauce
Homemade enchilada sauce has a depth of flavor you can’t get from the store. It’s fresher, more vibrant, and you get to control exactly what goes into it — no preservatives, no mystery ingredients.
Equipment
- Medium saucepan
- Whisk
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Storage jar or container (optional)
Ingredients
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth for vegetarian
- Salt to taste start with 1/2 teaspoon
Instructions
Step 1: Make the Roux
- Heat 1/4 cup of vegetable oil in a medium saucepan over medium heat.
- Once hot, sprinkle in 2 tablespoons of flour.
- Whisk constantly for about 1 minute until the mixture starts to bubble and turn slightly golden.
- Pro Tip: Whisk continuously to prevent lumps and avoid burning the flour — you're building the flavor base here!
Step 2: Add the Spices
- Lower the heat slightly and add:
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Stir the spices into the roux and let them cook for 30 seconds.
- Pro Tip: Letting the spices "bloom" in the oil brings out their full flavor — don’t skip this short step!
Step 3: Stir in the Tomato Paste
- Add 2 tablespoons of tomato paste and whisk it into the spice mixture.
- Cook for about 30–60 seconds until the paste darkens slightly and blends smoothly.
Step 4: Pour in the Broth
- Slowly pour in 2 cups of broth, whisking as you go to keep things smooth.
- Keep whisking until everything is fully combined with no lumps.
- Pro Tip: Add the broth a little at a time to prevent sudden separation or splashing.
Step 5: Simmer and Thicken
- Raise the heat to medium-high and bring the sauce to a gentle simmer.
- Reduce the heat and let it simmer for about 8–10 minutes, stirring occasionally.
- The sauce will thicken slightly and become smooth and velvety.
- Pro Tip: Don’t walk away — keep an eye on it to make sure it doesn’t stick or over-reduce.
Step 6: Season and Taste
- Turn off the heat and stir in salt to taste (start with about 1/2 teaspoon and adjust).
- Give it a final whisk and let it cool slightly before using or storing.
Notes
Nutritional Value (Per 1/4 cup serving, approximate)
- Calories: ~90
- Fat: 7g
- Carbohydrates: 6g
- Protein: 1g
- Sodium: ~300mg (depending on the broth and added salt)
- Fiber: 2g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.