Rich and Flavorful Enchilada Sauce
Transform your enchiladas with this rich and flavorful enchilada sauce, a homemade recipe that packs a punch of bold, authentic taste! Crafted from a blend of pantry staples like chili powder, cumin, smoked paprika, and a hint of cayenne for optional heat, this sauce is perfectly balanced with the umami of tomato paste and the smoothness of a handcrafted roux. Simmered to perfection in just 15 minutes, it delivers a thick, luxurious texture that clings to tortillas beautifully. Whether you're making classic enchiladas, drizzling it over rice bowls, or using it as a dipping sauce, this versatile, restaurant-quality enchilada sauce will elevate your meals effortlessly. Plus, it’s easy to customize to suit your spice preference—mild or fiery hot. Say goodbye to store-bought sauces and hello to vibrant, homemade flavor!
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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
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the vegetable oil in a medium-sized saucepan over medium heat.
Add the all-purpose flour to the hot oil and whisk continuously for 1-2 minutes to create a roux. The mixture should become golden and slightly bubbly.
Whisk in the chili powder, ground cumin, garlic powder, onion powder, dried oregano, smoked paprika, and cayenne pepper if using. Cook for about 30 seconds to bloom the spices and enhance their flavor.
Stir in the tomato paste and cook for another minute, ensuring it combines well with the spices.
Gradually add the chicken or vegetable broth, whisking constantly to prevent lumps. Continue stirring until the mixture is smooth.
Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally. The sauce will thicken as it cooks.
Season with salt and black pepper to taste. Adjust the seasoning or add more chili powder if desired for extra flavor.
Once the sauce reaches your desired thickness and flavor, remove it from the heat. It’s now ready to use in your enchiladas or store for later use.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 597 mg | 13% | |
*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.
