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This easy enchilada sauce recipe does not take long at all to make and tastes WAY better than the store bought versions!
You’re going to basically sauté flour and dry spices until fragrant, add tomato paste and broth, and simmer. See the recipe below for all the details!
Note: This recipe makes a double batch of sauce since I usually make a pan of enchiladas to freeze. You can easily cut it in half if needed.
- 6 tbsp all-purpose flour
- 2 tbsp ground chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 6 tbsp olive oil
- 4 tbsp tomato paste
- 4 cups chicken broth
- 2 tsp vinegar
In a bowl, mix together the flour with all the spices (flour, chili powder, cumin, garlic powder, and salt). Set aside for a moment.
6 tbsp all-purpose flour, 2 tbsp ground chili powder, 2 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt
In a saucepan over medium heat, add the olive oil. Allow to heat for several minutes until a tiny bit of flour sizzles when added.
6 tbsp olive oil
Stir in the flour and spice mixture and whisk until very thick and clumpy. Keep whisking until everything is very fragrant, about 1 minute.
Add the tomato paste and keep whisking until combined and heated through (it will be very thick).
4 tbsp tomato paste
Whisk in the broth and continue whisking until there are no more clumps and the mixture is very smooth. Raise the heat a bit to bring the sauce to a boil and then reduce to low to allow it to simmer.
4 cups chicken broth
Simmer for 5-6 minutes, whisking often, until the mixture has thickened slightly and is very hot. Remove from the heat and stir in the vinegar.
2 tsp vinegar
Now your sauce is ready to use in your favorite enchilada recipe!
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