Enchilada Sauce
Published Sept. 22, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- 2tablespoons all-purpose flour
- ¼cup chili powder blend
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon dried oregano, preferably Mexican, crushed into a fine powder
- ½teaspoon ground cumin
- ½teaspoon black pepper
- ½teaspoon kosher salt (such as Diamond Crystal)
- 2tablespoons tomato paste
- 3cups low-sodium chicken, mushroom or vegetable stock
Nutritional analysis per serving (5 servings)
116 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large saucepan over medium. Add flour and cook, stirring frequently until clumps have disappeared and mixture is bubbling, about 1 minute. Add chili powder, garlic powder, onion powder, oregano, cumin, pepper and salt. Cook, stirring frequently, until a thick paste forms. Use the back of a spoon to smash and smear the paste onto the bottom of the pot, until very fragrant, about 1 minute. Add the tomato paste, stirring until caramelized, about 1 minute.
- Step 2
Whisk in chicken broth until no lumps remain. Bring to a boil over high, then reduce to medium and simmer until the sauce thickens slightly, about 5 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to a week or freeze for up to 3 months.
Private Notes
Comments
Unlike users who comment without actually making the recipe, I made this and it is delicious.
I live in Santa Fe, NM, and found this a quick & easy red sauce, way better than canned, bottled or packaged sauce powders and easier than using chile puree. Had to add a bit more oil to whisk the chile powders & spices into the roux but otherwise it worked as advertised. Used 5T of hot & mild local red chile powders and ancho powder. The tomato paste adds richness to the sauce without making it tomato-y. This sauce will reflect the quality & flavors of the chile powders you use. Experiment!
I made it this morning, and it’s great! For me, the powdered spices made it a quick recipe. I know I can use fresh garlic and onion and chiles, but today, this was far better than canned enchilada sauce or powdered.
Took me back to growing up in Laredo, TX. I make as is, though I’ve subbed jalapenos for poblano when I’m out. The best part is how fast it comes together from pantry staples, especially when I’m out of guajillo chilies. This is chili powder-forward so use the good stuff (though using the crusty old jar is still 10x better than any can or powder packets).
Used ancho chili powder and homemade chicken stock. Needs a bit more salt.
used 30 g chipollte chili in spice mix; only half of spice mix; too thin; simmered to evaporate extra broth