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–+ servings
enchilada sauce in a jar with a spoon in front

Homemade Enchilada Sauce Recipe

With very little effort, you can have this tasty homemade enchilada sauce ready in 20 minutes. And, the best part is that you can make it with ingredients that you most likely have in your pantry.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Click on serving size to scale this recipe

Course: Sauce and Salsa Recipes
Cuisine: American/Mexican
Servings: 2 cups
Author: Anne Lawton
Scale this Recipe 2 cups

Ingredients

  • 2 Tablespoons olive oil
  • 2 Tablespoons of all purpose flour
  • 3 Tablespoons Chili Powder
  • [1/2 Teaspoon dried garlic powder]
  • [1/2 Teaspoon ground cumin]
  • 1/4 Teaspoon oregano
  • 2 Cups low sodium vegetable broth
  • Pinch of cinnamon
  • Pinch of cayenne pepper
  • 1/4 Teaspoon onion powder
  • 1 Tablespoon of tomato paste

Instructions

  • Measure the spices and mix them together.
  • Heat the oil in a saucepan over medium heat. Once the oil is hot, whisk in the flour until it forms a thick pasty liquid.
  • Reduce the heat to low heat and stir in the spice blend and the tomato paste
  • Gradually whisk in the vegetable broth and stir continuously until the sauce becomes thick.

Notes

Refrigerate homemade enchilada sauce for up to one week.
Freeze if for three to four months.
Defrost it in the refrigerator overnight.
Serve homemade enchilada sauce over your favorite enchilada recipe, add it to soup, chili or stir in 1/2 cup to cooked ground meat add some black beans and serve over rice for quick and easy dinner.

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!