Description
This easy Homemade Enchilada Sauce is full of authentic flavor and easy to make with ingredients you probably already have in your pantry.
Ingredients
Scale
- 3 tablespoons flour
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon
- 3 tablespoons olive oil
- 1 can tomato sauce
- 1 cup low sodium chicken or vegetable broth (you can also use water)
- 1 teaspoon apple cider vinegar vinegar
- Salt and pepper to taste
Instructions
- In a small bowl combine the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon. Set aside.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough sizzle when a pinch of the spice mixture is added.
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato sauce into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit.
- Remove from heat, then whisk in the vinegar and season to taste with salt and pepper. Makes enough sauce for one large batch of enchiladas or enchilada casserole.
Notes
Sauce can be stored in an airtight container in the refrigerator for up to one week.
Keywords: Enchilada Sauce