Enchilada Sauce - Classic
Total Time
15 minutes
Prep Time
3 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(33)
Ingredients
3 servings
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose / plain)
- 700 g / 24oz tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
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Preparation
Step 1
Heat oil in a saucepan over medium heat.
Step 2
Add flour and whisk until well combined, about 1 minute.
Step 3
Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
Step 4
Simmer for 10 minutes or so, until thickened, whisking occasionally.
Step 5
Season with salt and pepper.
Step 6
This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Step 7
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