Homemade Enchilada Sauce
Yields: 20 servings (1/4 cup per)
Always have enchilada sauce on hand with this easy, 20-minute recipe. Can be used as a garnish, dipping sauce, condiment, or as a base for soups or moles.
Ingredients
Instructions
- In a large saucepan over medium heat, warm olive oil. Add flour and cook for 1 minute, whisking constantly.3 tablespoons olive oil, 3 tablespoons all-purpose flour
- While continuing to whisk, pour in chicken broth. Cook and whisk until mixture has thickened slightly, about 5-7 minutes.1 cup chicken broth
- Add tomato sauce, chili powder, tomato paste, garlic powder, onion powder, cumin, Mexican oregano, and salt. Bring to a simmer and allow to cook for 5 minutes or until sauce reaches desired thickness.30 ounce tomato sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, 2 tablespoons chili powder, 2 tablespoons tomato paste, 1/2 teaspoon salt
- Allow sauce to cool completely.
- Store or use as desired.
Notes
Recipe makes 5 cups of enchilada sauce.