Description

Learn how to make a flavorful and versatile enchilada sauce from scratch with this easy recipe. This homemade sauce is perfect for enhancing your favorite Mexican dishes.

Ingredients

Units Scale

Ingredients:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups low-sodium chicken or vegetable broth

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Instructions

In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a light roux.
Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir well to combine.
Slowly whisk in the broth, making sure there are no lumps. Bring the mixture to a simmer, then reduce the heat to low and cook for 8–10 minutes, stirring occasionally, until the sauce is slightly thickened.
Remove from heat and let cool slightly before using.

Notes

This sauce can be made in advance and refrigerated for up to 1 week or frozen for up to 3 months.
Adjust chili powder for more or less heat to your preference.

Nutrition

Serving Size: ¼ cup
Calories: 45
Sugar: 1 g
Sodium: 160 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg