Description
This rich and savory homemade Enchilada Sauce is packed with flavor and ready in just 25 minutes. Made with chili powder, cumin, oregano, tomato paste, and chicken stock, it’s a versatile Mexican red sauce that’s way better than store-bought.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 cups chicken stock
Instructions
- Heat olive oil in a large saucepan or deep skillet over medium-high heat.
- Once hot, whisk in flour, chili powder, cumin, salt, black pepper, and oregano. Cook for 5 minutes, whisking frequently.
- Whisk in tomato paste until well incorporated.
- Gradually whisk in chicken stock until the mixture is smooth and free of lumps.
- Reduce heat to medium and simmer for at least 15 minutes, whisking frequently, until the sauce thickens to your desired consistency.
- Remove from heat and use immediately or store for later use.
Notes
- Olive oil can be replaced with avocado, vegetable, canola, or sunflower oil.
- Chicken stock adds rich flavor, but vegetable stock or water can be used as substitutes in a pinch.
- Gluten-free all-purpose flour can be used as a substitute for regular flour.
- Store leftovers in the fridge for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1/4 cup
- Calories: 268
- Sugar: 7g
- Sodium: 1149mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 7mg
