This recipe of homemade Enchilada Sauce is very easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious. Moreover, It has the perfect blend of simple spices to make the best enchiladas ever. It’s not a hot and spicy sauce unless you want it to be. And this recipe can easily be doubled or tripled if you are making a lot of enchiladas.
The secret ingredient in this recipe is red chili powder (not cayenne). Red chili powder is a mild spice that gives dishes an earthy flavor without being overpowering. It’s also high in iron, which helps reduce anemia and other conditions related to low levels of iron in the body. If you’re looking for a healthier alternative to traditional condiments like mayonnaise or butter, try using red chili powder as part of your next dish.
Table of Contents
Ingredients
- 2 tbsp avocado oil or olive oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable stock
- salt to taste
Directions to Make the Enchilada Sauce
Cook:
- Put oil in a small pot, and heat to a medium-high temperature to prepare the roux and seasonings.
- Cook the flour for 1 minute while whisking continuously.
- Stirring continuously, add the cumin, oregano, cumin seed, chili powder, and garlic powder.
- Cook for an additional minute.
Simmer:
- Add the stock little by little while continually whisking to ensure no lumps.
- Then, while the sauce is still covered for the next 10-15 minutes, lower the heat to medium-low to maintain the simmer (the sauce should still be faintly bubbling).
- Cook the sauce a little longer until it simmers.
Season and Serve:
- Taste the sauce and add salt if necessary to season. (I usually add 1/2 teaspoon of fine sea salt, although the salt in the sauce may differ based on your stock brand.)
- Include right away in your preferred dish and savor.
Tips and Notes!
Chili powder: The serving size is accurate. Additionally, this recipe asks for typical American chili powder rather than cayenne, as was already explained. Unlike foreign chili powders, which are often 100% cayenne, American chili powder is really a combination of spices that are normally relatively mild. (and very spicy). Therefore, if you reside elsewhere, please specifically search for an American-style chili powder mixture.
Option for those who avoid gluten: Feel free to swap out the all-purpose flour with a 1-to-1 gluten-free flour blend. Alternatively, you might use a slurry of cornflour to thicken the sauce. (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).
Storage Instructions: Allow the sauce to cool to room temperature before storing. After that, put it in a mason jar or other food storage container and store it in the fridge for up to 5 days. I don’t suggest storing this sauce since it separates somewhat once it has frozen.
Nutrients Value:
- Calories: 133 kcal
- Total Fat: 11.1g
- Saturated Fat: 1.6g
- Cholesterol: 0mg
- Total Carbohydrate: 8.9g
- Sodium: 540mg
- Dietary Fiber: 2.7g
- Sugars: 1.8g
- Protein: 1.8g
- Vitamin A: 680IU
- Vitamin C: 11mg
- Calcium: 41mg
- Iron: 3mg
To Sum up!
This recipe is enough for two batches of enchiladas (which means there will be leftovers). If you want a spicier sauce, add an extra pinch of cayenne pepper or red pepper flakes when mixing everything together. You can adjust the proportions if your family likes spicy things but not too hot.
If you try this recipe, please let us know. If you have questions about the recipe or want to share your take on different types of sauce, please feel free to comment. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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