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Homemade Enchilada Sauce

This makes a pretty big batch - the equivalent of 3 cans of sauce.  Freezes really well.

Ingredients

  • 4 Tablespoons vegetable oil
  • 4 Tablespoons flour
  • 4 Tablespoons chili powder
  • 4 cups broth (chicken or vegetable) - can substitute water
  • 6 ounces tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (can adjust to make it more spicy)
  • 1/2 teaspoon salt

Instructions

  • In a large saucepan, mix oil, flour, chili powder until smooth.  Heat until boiling slightly.
  • After a minute, add in broth, tomato paste, cumin, garlic powder, cayenne and salt.  Let it simmer for a bit.
  • As it simmers, it'll thicken.  Remove from heat when as thick as you desire.  Taste to see if more salt is needed.

Notes

This is a fairly mild sauce, so if you like your enchilada sauce to be more on the wild side, add more cayenne pepper.