Authentic Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is bursting with authentic Mexican flavors and takes less than ten minutes to prepare right on your stovetop with simple pantry ingredients.

Course sauce

Cuisine Mexican

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Prep Time 2

Cook Time 8

Servings cups

Calories 310kcal

Author Beth Pierce

Ingredients

2 tablespoons ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
⅛ teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups low-sodium chicken broth or vegetable broth
3 tablespoons olive oil or canola oil
3 tablespoons all-purpose flour

Instructions

In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon; set aside for a few minutes. Whisk the tomato paste with ½ cup of the chicken broth; set it aside for a few minutes.
Heat the olive oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1½-2 minutes. Whisk in the spices, cooking for 1 minute. Whisk constantly so it does not burn.
Slowly add the chicken broth, whisking constantly so there are no lumps. Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes, stirring and whisking frequently.

Notes

Store the sauce in an airtight container in the fridge for up to five days.
To freeze, cool to room temperature and pour into freezer bags. You can use plastic storage containers, but they will stain the plastic. Thaw in the refrigerator overnight.

Nutrition