Enchilada Sauce
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.85 out of 5 stars
(13)
Ingredients
4 servings
- 3 tablespoons avocado oil
- 3 tablespoons all-purpose flour
- 2 to 3 tablespoons chili powder, to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1 (8-ounce) can tomato sauce
- 1½ cups vegetable broth
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Preparation
Chef’s notes
Chili powders vary in spice level. Taste yours before making the sauce to get a sense of how spicy it is.
Add the tomato sauce and broth slowly, pouring in gradually while whisking to avoid clumps.
This enchilada sauce recipe can be made ahead and stored in an airtight container in the fridge for up to 5 days.