Homemade Enchilada Sauce

Never buy enchilada sauce again. This homemade enchilada sauce is easy and absolutely delicious! Use it in soups, pozole, enchiladas, tacos, and chilaquiles.

5 from 1 vote

Course: Condiments, Sauces

Cuisine: Mexican

Keyword: enchiladas, posole

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Calories: 96kcal

Author: Sandy

Equipment

Sauce Pan

Ingredients

3 Tablespoons Olive Oil
3 Tablespoons All-Purpose Flour
1 cup Chicken broth
2 15-ounce cans Tomato Sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Cumin
½ teaspoon Mexican Oregano (or regular oregano)
2 Tablespoons Chili Powder
2 Tablespoons Tomato Paste
½ teaspoon Salt

Instructions

Heat the oil in a sauce pan and whisk in the flour. Cook for 1 minute, then pour in the chicken broth.
Continue whisking over medium heat until it has thickened slightly.
Add the remaining ingredients and simmer for 5 minutes or until the sauce is the desired thickness you wish.
Let cool completely before storing in the refrigerator.

Notes

Tips

To make this sauce, you will make a roux, then whisk in the broth till thickened.

Once the sauce gets a little thickened, the remaining ingredients are added and the sauce will simmer till the sauce is the consistency you like.

If your sauce is too thin, let it cook a little longer. If it gets too thick, add a little chicken broth to thin it out.

Storage

Store in an airtight container in the refrigerator for up to 10 days.

You can freeze this in portions in ziplock bags, or freeze in an ice cube tray.

Remove the frozen cubes and place in a ziplock bag. This may be frozen for up to 3 months.

Nutrition

Serving: 1cup | Calories: 96kcal