Main Dishesbellyfull5.0
Homemade Enchilada Sauce
This Homemade Enchilada Sauce recipe is so much better than store-bought canned sauce, and it's so quick and easy to make!
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
This sauce comes together fast, so have all of your ingredients ready to go to prevent burning.
2
Warm oil in a small saucepan over medium heat. Add flour and cook off, whisking constantly, about ⏱️ 30-60 seconds.
3
Add in the chili powder, garlic powder, cumin, and oregano; cook, whisking constantly for ⏱️ 45-60 seconds, until fragrant and deepened in color.
4
Raise the heat to medium-high; add in the tomato sauce and gradually pour in the vegetable stock, whisking constantly to combine until no lumps remain.
5
Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about ⏱️ 10 minutes, uncovered, until slightly thickened.
6
Give the sauce a taste and season with salt, as needed. (I usually add 1/2 teaspoon kosher salt, but the saltiness of the sauce will depend on the brand of broth you use.)
Kosher salt (, to taste)
7
Remove from the heat. The sauce will thicken some more as it cools.
8
Use immediately and enjoy or store for later.
Nutrition Facts
calories
175 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
8 g
sugar Content
4 g
sodium Content
1008 mg
protein Content
4 g
carbohydrate Content
18 g
saturated Fat Content
2 g
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