Easy Basic Enchilada Sauce
Elevate your Mexican-inspired dishes with this Easy Basic Enchilada Sauce, a rich and flavorful homemade alternative to store-bought options. Ready in just 15 minutes, this recipe combines pantry staples like chili powder, cumin, and tomato paste to create a perfectly balanced, smoky, and slightly spicy sauce. A quick roux thickens the sauce while enhancing its velvety texture, and you can easily tailor it with chicken or vegetable broth to suit your dietary needs. Whether you're smothering enchiladas, drizzling over burritos, or dipping tortilla chips, this versatile sauce is a must-have for your kitchen arsenal. With its bold spices and quick prep time, it’s perfect for weeknight cooking or meal prep!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 2 tablespoons All-purpose flour
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.75 teaspoon Salt
- 2 tablespoons Tomato paste
- 2 cups Chicken broth (or vegetable broth for vegetarian/vegan option)
- 0.25 cup Water (if needed)
Instructions
In a medium-sized saucepan, heat the vegetable oil over medium heat.
Add the all-purpose flour to the oil and whisk continuously for 1-2 minutes, allowing the mixture to bubble while ensuring it does not burn. This will create a roux.
Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt to the roux. Stir well to combine the spices into the mixture.
Stir in the tomato paste and cook for another 1 minute to deepen the flavor.
Gradually pour in the chicken broth (or vegetable broth) into the saucepan, whisking continually to eliminate lumps.
Bring the sauce to a gentle simmer, stirring occasionally. Let it cook for about 5-7 minutes, or until the sauce has thickened to your desired consistency.
If the sauce becomes too thick, add a small amount of water (up to 1/4 cup), stirring well to adjust the consistency.
Taste the sauce and adjust salt or chili powder to suit your preference.
Remove from heat and use immediately in enchiladas, burritos, or as a sauce for other Mexican-inspired dishes. Store leftovers in an airtight container in the fridge for up to 1 week.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 525 mg | 11% | |
*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.
