Made in around ten minutes, you won't believe how easy it is to make homemade Enchilada Sauce. You only need a handful of pantry staples to make this recipe and it doesn’t require any dried chiles.
Servings: 6 servings
- 3 tbsp olive oil
- 3 tbsp flour
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar
- salt & pepper to taste
Measure out all the dry ingredients (minus salt and pepper) in advance into a small mixing bowl and set aside.
Heat a medium pot over medium heat and add in oil. Once the oil is hot, dump in the dry ingredients mixture and whisk for about a minute.
Next, add in the tomato paste and vegetable broth while whisking constantly.
Bring to a boil then reduce heat to a simmer and simmer for 5 minutes until it has thickened slightly.
Turn off the heat and whisk in the vinegar and salt and pepper to taste.
- When adding the broth to the sauce, you can slowly pour it into the pot while whisking quickly if you’re worried about the sauce turning lumpy.
- Make sure you are using tomato paste and not tomato puree or tomato sauce. If you are opening up a can of tomato paste for just 2 tablespoon, you can freeze the rest in 1 tablespoon portions for future use. Alternatively, you can purchase the tubes of tomato paste.
- Be sure you are using “chili powder” and not “chile powder” for this recipe. Chili powder is an American style blend of different seasonings and spices that is usually used for chili whereas chile powder is made from ground dried chiles. Chile powder is much spicier and won’t yield the same results.
- I recommend using a low sodium broth so you’re able to season to taste. You don’t want your enchilada sauce to become overly salty.
Calories: 547kcal | Carbohydrates: 36g | Protein: 7g | Fat: 44g | Saturated Fat: 6g | Sodium: 390mg | Potassium: 569mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2894IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 5mg