Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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.