15 Minute Enchilada Sauce
Transform your Mexican-inspired dishes with this quick and flavorful 15-Minute Enchilada Sauce, a DIY alternative to store-bought options that’s as easy as it is delicious! Crafted with pantry staples like chili powder, cumin, and tomato paste, this versatile recipe delivers bold, authentic flavor in no time. A simple roux of flour and oil forms the base, while a blend of aromatic spices and rich vegetable broth creates a silky, perfectly spiced sauce that’s ready in just 10 minutes of cooking. Whether you’re making classic enchiladas, drizzling it over burritos, or using it as a dipping sauce, this homemade enchilada sauce adds a punch of vibrant, smoky flavor to any dish. Bonus: It’s customizable—adjust the cayenne pepper for your preferred heat level and store leftovers for future use. Perfect for busy weeknights, this quick-prep recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoon ground cumin
- 0.5 teaspoons dried oregano
- 0.25 teaspoons cayenne pepper (optional for heat)
- 2 tablespoons tomato paste
- 2 cups vegetable broth (or chicken broth)
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Whisk in the flour and chili powder, stirring continuously to form a smooth paste. Cook for 1 minute to toast the flour and spices, being careful not to let it burn.
Add the garlic powder, onion powder, ground cumin, dried oregano, and cayenne pepper (if using). Stir well to combine the spices.
Stir in the tomato paste until evenly distributed throughout the mixture.
Gradually pour in the vegetable broth while whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the salt and ground black pepper. Continue to simmer the sauce for 8-10 minutes, whisking occasionally, until it thickens to your desired consistency.
Taste and adjust the seasoning if needed. If the sauce becomes too thick, add a small amount of broth or water to thin it out.
Remove the saucepan from the heat and allow the sauce to cool slightly before using it in your favorite enchilada dish. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
