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A glass jar of homemade enchilada sauce with a spoon stirring the sauce.
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Enchilada Sauce

This homemade sauce is made with simple ingredients and ready in just 10 minutes!
Course Dinner
Cuisine Mexican
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 113kcal
Author Ashley C.

Ingredients

  • 3 tablespoons avocado oil or olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt plus more to taste
  • 1 1/2 cups broth chicken, vegetable or water
  • 8 ounces tomato sauce

Instructions

  • Heat oil in a saucepan over medium-high heat. Stir in flour and whisk together for 1 minute. Add spices and salt and whisk for 30 seconds.
  • Slowly add broth, whisking constantly to break down lumps of flour. Stir in tomato sauce, reduce heat, and simmer for 5-8 minutes, until thickened slightly. Season to taste with salt.

Notes

This recipe makes about 2 1/2 cups of enchilada sauce. 
STORAGE: Store in a sealed container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 3 months. 

Nutrition

Calories: 113kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 692mg | Potassium: 327mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3214IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg