Easiest from Scratch No Tomato Enchilada Sauce
Elevate your enchilada game with this "Easiest from Scratch No Tomato Enchilada Sauce," a quick and flavorful alternative to traditional tomato-based versions. Perfect for those avoiding tomatoes or looking for a unique twist, this velvety sauce is crafted with a simple roux of butter and flour infused with bold spices like chili powder, smoked paprika, cumin, and oregano. Simmered with vegetable or chicken broth, it achieves a rich, savory depth in just 15 minutes. Whether you're layering it over enchiladas, drizzling it on burritos, or using it as a dip, this homemade recipe is a versatile kitchen staple that delivers vibrant, authentic flavor without the fuss. Plus, it’s easy to make ahead and refrigerate for fuss-free weeknight meals!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 3 cups vegetable broth (or chicken broth if preferred)
- 1 teaspoon salt
- 0.25 teaspoon cayenne pepper (optional, for heat)
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Once the butter is completely melted, whisk in the all-purpose flour. Continue whisking for 1-2 minutes until the mixture forms a smooth roux and starts to smell slightly nutty. Be careful not to let it brown too much.
Add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and dried oregano to the roux. Stir well to evenly coat the spices in the butter-flour mixture.
Gradually pour in the vegetable broth, about 1/2 cup at a time, whisking constantly to avoid lumps. Once all the broth is added, continue whisking until the mixture is smooth.
Add the salt and cayenne pepper (if using) and continue cooking for 4-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Taste and adjust seasoning if needed. If you'd like the sauce thinner, you can whisk in a bit more broth.
Remove from heat and use immediately, or let the sauce cool and store it in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 493 mg | 10% | |
*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.
