Description
This rich enchilada sauce brings big flavor in minutes using pantry staples. Smooth, bold, and perfect for layering into your favorite Mexican dishes.
Ingredients
2 tablespoons Extra Virgin Olive Oil
3 tablespoons flour
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons oregano
2 cups low-sodium chicken broth, divided
1 teaspoon salt, or to taste
1/2 teaspoon coarse-ground pepper, or to taste
1/2 teaspoon paprika
1/4 - 1/2 teaspoon cayenne pepper, depending on how much spice you like
15.5 ounce can no salt added tomato sauce
Instructions
- Heat oil in a medium saucepan over medium heat. Gradually whisk in flour and chili powder, mixing continuously. Slowly add 1/2 cup of chicken broth, whisking until a smooth paste forms.
- Add cumin, onion powder, garlic powder, and oregano, stirring to combine. Gradually pour in the remaining chicken broth, whisk until smooth and free of lumps. Stir in the tomato sauce until combined.
- Bring sauce to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let the sauce cool slightly. Use immediately, or store in an airtight container in the fridge for up to one week—or freeze for later use.
Notes
The key to that deep, smoky flavor? Toasting your spices in the roux. Don’t skip it.
Always check the label on your broth and tomato sauce—low-sodium versions let you control the salt.
A whisk really helps keep this sauce lump-free. If things get too thick, splash in a bit of broth until it smooths out.
This sauce is perfect for cheese, chicken or Supreme Beef Enchiladas, but also great drizzled over eggs, burritos, or roasted veggies. Total multitasker.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauces
- Method: Stove Top
- Cuisine: Mexican