Description
This homemade enchilada sauce recipe is a rich and flavorful Mexican-style sauce made from a blend of chili powder, spices, chicken broth, and tomato paste thickened with a flour and olive oil roux. Perfect for enchiladas, tacos, or as a dipping sauce, it is quick to prepare and brings a vibrant, mildly spicy taste to your dishes.
Ingredients
Scale
Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 tablespoons chili powder (or ground paprika for a very mild version, or a mix of chili powder and ground paprika)
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 ½ cups chicken broth
- 2 tablespoons tomato paste
Instructions
- Prepare the roux: Heat olive oil in a medium-sized saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly until the mixture is foaming and lightly cooked.
- Add spices: Whisk in chili powder, ground cumin, onion powder, garlic powder, dried oregano, and salt. Continue cooking and whisking for another minute to allow the spices to bloom.
- Incorporate chicken broth: Slowly pour the chicken broth into the saucepan while whisking constantly to prevent lumps from forming.
- Add tomato paste and simmer: Whisk in the tomato paste until fully incorporated. Simmer the sauce for 5-10 minutes, stirring occasionally, until it thickens to the desired consistency. If the sauce becomes too thick, thin it with a few tablespoons of additional chicken broth.
Notes
- For a mild version, substitute chili powder with ground paprika or a mix of chili powder and paprika.
- This sauce can be made vegetarian by substituting chicken broth with vegetable broth.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- The sauce can be frozen for up to 3 months; thaw completely before reheating.
- If you prefer a gluten-free version, use a gluten-free flour blend instead of all-purpose flour for the roux.