Homemade Easy Enchilada Sauce Recipe

4.97 from 28 votes

Homemade Easy Enchilada Sauce Recipe

This homemade red enchilada sauce uses ingredients you probably already have in your pantry. It beats store-bought sauce, and allows you to tailor it to your own preferences. This enchilada sauce recipe is mildly spicy from the chili powder. Recipe lightly modified from Life Currents blog.

Prep Time3

Cook Time15

Total Time18

Course: Condiment

Cuisine: Mexican

Keyword: enchilada sauce, red enchilada sauce

Servings:

Calories: 63.2kcal

Author: Susan Pridmore

Equipment

Medium skillet
Whisk or a wooden spoon

Ingredients

1 tablespoon all-purpose flour or potato starch
¼ cup chili powder
2 tablespoons avocado oil or other neutral tasting oil
2 cups vegetable broth
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon cumin powder
1 teaspoon onion powder
¾ teaspoon kosher salt or to taste
½ teaspoon granulated sugar

Instructions

Make the roux. Add the flour (or potato starch) and chili powder to a medium pan and mix it together using a wooden spoon or whisk. Add the avocado oil and heat it up over low heat.
Stir it all together to absorb the flour and chili powder into the oil, and cook over low heat until it's very fragrant. This will take about 3 minutes.
Add everything else. Increase the heat to medium. Stir in the broth and tomato paste, and continue stirring (with a wooden spoon or whisk) until the tomato paste is absorbed into the liquid.
Add the remaining ingredients. Bring to a boil, cover and reduce to a simmer. Simmer for 10 minutes to allow it to thicken.
Stir, taste and adjust for any seasoning.

Notes

Nutrition Note:

The calculations are based on a serving of ¼ cup, which is a typical amount over 2 enchiladas, a single serving.

If you're curious about the carbs, based on the amounts of each ingredient, the tomato paste and chili powder are significant contributors.

Nutrition