Quick and Easy Enchilada Sauce
- PREP 5min
- COOK 10min
- TOTAL 15min
This easy enchilada sauce recipe is the answer when you’re craving enchiladas but short on time. It’s made with simple pantry staples and ready in just 15 minutes. It’s the perfect shortcut to delicious homemade enchiladas!
You Will Need
2 tablespoons avocado oil or vegetable oil
2 tablespoons all-purpose flour
1 tablespoon chili powder, try homemade chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder or 2 minced garlic cloves
1/2 teaspoon ground coriander, optional
1/2 teaspoon dried oregano
2 tablespoons tomato paste
2 cups chicken broth or vegetable broth
1/4 teaspoon fine sea salt or more to taste
1 teaspoon apple cider vinegar
Directions
Heat the oil in a deep skillet or medium saucepan over medium heat. Add the flour and cook, stirring often, until it smells nutty, about 1 minute.
Stir in the chili powder, cumin, garlic powder (or fresh garlic), coriander, oregano, and tomato paste. Stir, breaking the tomato paste up for 30 seconds to one minute more.
While whisking, gradually pour in the broth and bring to a simmer. Simmer until thickened. If the sauce seems too thin, continue to simmer until reduced and thickened slightly.
Season with salt and stir in the apple cider vinegar.
Use straight away or save for later. You can store homemade enchilada sauce in the refrigerator for up to 1 week or in the freezer for 1 month.
Adam and Joanne's Tips
- Chili powder: I love ancho chili powder or this homemade chili powder.
- Oregano: If you can find it, use Mexican oregano, which has grassy, citrusy undertones, while Mediterranean oregano has more sweet with anise undertones. We buy our Mexican oregano from a local Mexican grocery store, but you should also be able to find it online.
- The nutrition facts provided below are estimates.