Homemade Enchilada Sauce
This 10-minute homemade enchilada sauce is rich, flavorful, and way better than anything from a can. Made with pantry staples and a simple roux, it’s perfect for enchiladas, burritos, or taco night.
Ingredients
- 2 tbsp oil vegetable or olive
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp oregano
- 2 cups chicken broth or vegetable broth
- 1 tbsp tomato paste or ¼ cup tomato sauce
- ½ tsp salt adjust to taste
- 1 tsp sugar
Instructions
- Heat oil in a saucepan over medium heat. Add flour and whisk for 1–2 minutes to form a smooth, golden roux.
- Slowly whisk in broth and tomato paste until smooth.
- Stir in chili powder, garlic powder, onion powder, cumin, oregano, salt, and sugar.
- Simmer for 5–7 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 5 days.
Notes
- Add a pinch of cinnamon or cocoa powder for extra depth.
- Can be frozen for up to 3 months.
- Use in enchiladas, taco casseroles, or Mexican rice dishes.