Homemade Enchilada Sauce
A quick and customizable enchilada sauce that's perfect for enhancing your Mexican dishes.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 can (15 ounces) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
Preparation
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the tomato sauce and vegetable broth until smooth.
- Add chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until thickened.
- Use immediately for enchiladas or store in the refrigerator for later use.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to one week. To reheat, warm in a saucepan over low heat. Can be frozen for up to three months.