Ingredients
2 tablespoons olive oil (or vegetable oil)
2 tablespoons all-purpose flour
1/2 cup good quality chili powder (preferably New Mexico or Ancho)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper (optional, for heat)
3 cups low-sodium chicken or vegetable broth
2 tablespoons tomato paste
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Instructions
Step 1: Heat the oil in a medium saucepan over medium heat. Once shimmering, add the flour and whisk continuously for 1-2 minutes, creating a light brown roux.
Step 2: Reduce the heat to low. Add the chili powder, cumin, oregano, garlic powder, onion powder, and a pinch of cayenne pepper (if using). Cook, stirring constantly, for 1 minute until fragrant.
Step 3: Gradually whisk in the chicken or vegetable broth and tomato paste until smooth. Increase the heat to medium-low and bring the mixture to a gentle simmer, whisking occasionally.
Step 4: Continue to simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
Step 5: Season the sauce with salt and black pepper to taste. Adjust as needed to enhance the chili flavor.
Step 6: If you prefer a smoother sauce, carefully pour it through a fine-mesh sieve or use an immersion blender directly in the pot. This step is optional.
Step 7: Your homemade enchilada sauce is now ready to use! It can be used immediately or stored for later.
Notes
For a deeper, richer flavor, you can toast whole dried chiles (like Ancho or Guajillo) before rehydrating and blending them into the sauce instead of using chili powder. This sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Adjust cayenne pepper to your preferred spice level. If the sauce is too thick, add a little more broth until desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
