Enchilada Sauce

A rich and smoky homemade enchilada sauce that elevates any Mexican-inspired dish with its balanced flavors and smooth texture.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: Mexican

Calories: 80

Ingredients Method Notes

Ingredients

Base Ingredients

2 tablespoons vegetable oil Used for sautéing and developing flavors.
2 tablespoons flour Acts as a thickening agent for the sauce.
2 tablespoons ground red chili powder Adds the necessary heat and a deep color.
1 teaspoon ground cumin Provides a warm, earthy flavor.

Tomato Ingredients

15 ounces tomato sauce The base of the enchilada sauce.
6 ounces tomato paste Concentrates the tomato flavor for depth.
1 cup water or broth Adjusts the consistency of the sauce.

Seasoning

1 teaspoon garlic powder Contributes a savory flavor.
1 teaspoon onion powder Enhances the sauce's overall taste.
1 teaspoon paprika or smoked paprika Adds additional depth and a hint of sweetness.
1 teaspoon brown sugar Optional for a touch of sweetness.
1 teaspoon salt Essential for seasoning to taste.
1 tablespoon apple cider vinegar Adds brightness and acidity.

Method

Preparation

Heat the vegetable oil in a skillet over medium-high heat.
Mix in flour, ground chili powder, and cumin; reduce heat to medium and cook until lightly browned, stirring constantly for about one minute.

Cooking

Gradually stir in tomato sauce, tomato paste, broth, garlic powder, onion powder, paprika, brown sugar, and apple cider vinegar until combined and smooth.
Cook over medium heat for 8-10 minutes until the sauce thickens slightly. Add more water or broth as needed to adjust consistency.

Serving

Season the sauce with salt to taste. Let cool before refrigerating or freezing.

Notes

For deeper flavor, let the sauce simmer longer on low heat. You can add fresh herbs like cilantro for a fresh twist. Store in airtight containers for a longer shelf life.