Easy Homemade Enchilada Sauce
This Easy Homemade Enchilada Sauce recipe is a total game-changer for your Mexican dishes! With just a few simple ingredients, you can whip up a rich, flavorful sauce that’ll transform any meal into a fiesta. Perfect for smothering enchiladas, tacos, or even drizzling over your favorite burritos! Completely Vegan + Gluten-free Option.
Servings: 1.5 cups
Calories: 326kcal
Ingredients
SAUCE:
- 2 cups organic chicken or vegetable stock
- 2 Tbsps Extra virgin olive oil
- ¼ cup chili powder
- 2 Tbsps organic all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- sea salt, to taste
Instructions
TO MAKE THE ROUX:
- In a small saucepan over medium-high heat, add the olive oil. Once heated, add the flour and cook for a minute or so, whisking constantly. Continuing to constantly whisk, add the chili powder, garlic powder, cumin, oregano, and basil.
TO MAKE THE SAUCE:
- Slowly pour the chicken stock in the flour mixture, whisking constantly to avoid lumps from forming. Reduce the heat to medium-low and allow the sauce to simmer and slightly bubble, for about 10-15 minutes, whisking occasionally until it thickens.
REMOVE FROM HEAT + SERVE:
- At this point, feel free to add the salt to taste and stir to incorporate. Remove form heat and use on your favorite dishes like enchiladas, nachos, tacos, etc.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container, mason jar, or ziplock bag and refrigerated for up to 5 days once fully cooled at room temperature. I don't recommend this sauce for freezing.
- GLUTEN-FREE OPTION: To make this sauce GF, simply swap the flour with GF-friendly flour and ensure that stock is GF-friendly.
Nutrition
Calories: 326kcal | Carbohydrates: 30g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 651mg | Potassium: 840mg | Fiber: 15g | Sugar: 3g | Vitamin A: 11721IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 9mg