Enchilada Sauce
Total Time
17 mins
Prep Time
5 mins
Cook Time
12 mins
Rating
4.78 out of 5 stars
(48)
Ingredients
8 (about 2 cups)
- 3 tablespoons vegetable oil
- 3 tablespoons flour (can use gluten-free flour or cornstarch)
- 2 tablespoons chili powder (can use less for a milder sauce)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- Pinch of cayenne pepper, optional
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
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Preparation
Step 1
In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add all the spices and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
Step 2
Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary.
Step 3
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Chef's notes
Use less chili powder and no cayenne pepper for a milder enchilada sauce. You can always start with 2 tablespoons and add more!
