Homemade Enchilada Sauce
A flavorful, easy-to-make red enchilada sauce that enhances any Mexican dish. Made with pantry staples, it's a healthier and tastier alternative to store-bought versions.
Ingredients
- ¼ cup vegetable or canola oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1½ cups low-sodium chicken broth
- 1 8-ounce can tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- ¼ teaspoon salt
Instructions
- Heat the oil: In a large skillet, heat the oil over medium heat.
- Prepare the roux: Whisk in the flour and chili powder. Cook, whisking constantly, until the mixture is lightly browned.
- Add liquids and spices: Gradually whisk in the chicken broth and tomato sauce. Then add the cumin, garlic powder, onion salt, and salt.
- Simmer: Bring the mixture to a simmer. Reduce heat and continue to simmer for about 10 minutes, or until the sauce has slightly thickened.
- Adjust seasoning: Taste and adjust salt as needed.
- Serve or store: Use immediately, or let cool and store in a covered container in the refrigerator for up to 3 days.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days.
- To freeze, let the sauce cool completely, then transfer to an airtight container and freeze for up to 3 months.