Easy Enchilada Sauce

Ladle Drizzling Enchilada Sauce into a Jar

5 from 3 votes

Delicious homemade enchilada sauce that cooks up in minutes! When you see how easy (and cheap!) this stuff is to make, you'll never want to use store-bought again.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Mexican

Servings:

Calories: 77kcal

Author: Alissa Saenz

Ingredients

¼ cup canola oil, or neutral-flavored high-heat oil of choice
¼ cup all-purpose flour
¼ cup mild chili powder
2 teaspoons ground cumin
½ teaspoon garlic powder
1 teaspoon onion powder
2 ½ cups water
¼ cup tomato paste
½ teaspoon red wine vinegar
1 teaspoon salt, or to taste

Instructions

Coat the bottom of a medium saucepan with the oil and place it over medium heat.
When the oil is hot, whisk in the flour. Slowly heat up the flour, whisking constantly. After a few minutes it will begin to bubble. Continue whisking and cook the mixture for about 1 minute more.
Whisk in the chili powder, cumin, garlic powder and onion powder.
Whisk in the water, tomato paste, red wine vinegar, and salt. Continue whisking until the mixture is fully blended and there are no lumps.
Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to cook, uncovered, for about 5 minutes, stirring occasionally, until the sauce thickens up a bit.
Remove the pot from the heat and allow the sauce to cool. It will continue to thicken up as it does.
Use the sauce immediately, or transfer it to an airtight container and refrigerate or freeze for later.

Notes

Makes about 2 ½ cups.

Nutrition