Enchilada Sauce
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Makes: Approximately 2 ¾ cups
This sauce is so delicious, so much better than any canned sauce that I’ve tasted. The ingredients are generally not difficult to find, which makes it even easier to make! I adapted this recipe from Cookie and Kate’s website. Her recipes are all vegetarian. The recipes I have personally tried, I have really liked. I adjusted some things to my personal likings, but she has a great recipe, too.
I use this sauce in my Beef Enchiladas and Chicken Enchilada Soup. It adds a freshness that you cannot get out of a can. Sure, use a can in a pinch, but I’m sure you’ll notice a difference if you make this homemade.
Bottled and jarred spices are wonderful, but they can ruin sooner than you’d think. This sauce will taste its very best if your spices are fairly newly opened.
I use this sauce in my Beef Enchiladas and Chicken Enchilada Soup. It adds a freshness that you cannot get out of a can. Sure, use a can in a pinch, but I’m sure you’ll notice a difference if you make this homemade.
If you end up with a little extra sauce than you used for your recipe, the extra would be yummy drizzled over nachos or tacos!
Enjoy!
Enchilada Sauce
Ingredients
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 1/2 tablespoons dark chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano, dried
- 2 cloves garlic, pushed through a garlic press
- 2 cups chicken broth, lower sodium
- 2 teaspoons white distilled vinegar
- 3/4 teaspoon freshly ground white or black pepper
- 1/2 teaspoon kosher salt, or to taste
- 2 dried bay leaves
Instructions
- Heat the oil over medium-high heat in a small saucepan.
- Once the oil is shimmering, sprinkle the flour over the oil and whisk, combining the two ingredients together. It will thicken slightly. Stir and cook to allow the flour taste to disappear. If this mixture (the roux) begins to darken, lower your heat.
- Add the tomato paste and continue to whisk to combine.
- Add the broth and continue to whisk, thoroughly combining the ingredients to make a smooth sauce. Add remaining ingredients and whisk again.
- Turn down the heat to low and simmer for 10 minutes. Taste for saltiness and the tang of the vinegar and adjust as desired.
- Remove the bay leaves and your sauce is ready to go.
Notes
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