Mexican Enchilada Sauce
Transform your homemade Mexican dishes with this rich, flavorful Mexican Enchilada Sauce, crafted from pantry staples in just 20 minutes. This authentic recipe starts with a golden roux of vegetable oil and all-purpose flour, infused with aromatic spices like chili powder, cumin, and oregano for a bold, smoky kick. Tomato paste and low-sodium broth add depth and a velvety texture, making it the perfect complement to enchiladas, burritos, or even as a topping for nachos. Easily customizable with simple ingredients, this sauce is a must-have for adding a homemade touch to your favorite Mexican recipes. Plus, it’s quick to make, stores well, and is guaranteed to elevate your next fiesta!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 2 tablespoons All-purpose flour
- 3 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons Tomato paste
- 2 cups Low-sodium chicken or vegetable broth
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the flour and whisk constantly for 1-2 minutes, until the mixture turns golden and bubbly. Be careful not to let it burn.
Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Whisk for about 30 seconds to toast the spices and bring out their flavor.
Add the tomato paste and whisk to combine with the spice mixture.
Slowly pour in the broth while whisking constantly to prevent lumps from forming.
Continue whisking and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to prevent sticking, until thickened slightly.
Season the sauce with salt and black pepper, adjusting to taste.
Remove from heat and let cool slightly before using in enchiladas or your favorite Mexican recipes. The sauce can also be stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 528 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.
