10-Minute Homemade Enchilada Sauce
User Reviews
5
20 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
7 mins
-
Total Time
10 mins
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Servings
24 2 tablespoon servings
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Calories
26 kcal
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Course
Condiments
-
Cuisine
Mexican
10-Minute Homemade Enchilada Sauce
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This 10-Minute Homemade Enchilada Sauce combines a buttery roux with chili powder, paprika, brown sugar, and aromatic spices, simmered with chicken broth, tomato paste, and apple cider vinegar. The result is a smooth, flavorful sauce perfect for enchiladas or other Mexican dishes requiring a rich, mildly spiced tomato base.
Description
The sauce begins by cooking a butter and olive oil roux with flour, creating the base for thickness. Ground spices including chili powder, cumin, oregano, paprika, garlic salt, and onion powder are toasted briefly with brown sugar to develop aroma. Adding chicken broth, tomato paste, and a splash of apple cider vinegar provides acidity and depth, resulting in a balanced sauce with mild heat and sweetness. Simmering thickens the sauce while blending flavors. This sauce offers a smooth texture suitable for coating enchiladas and complements fillings without overpowering.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 1-2 tablespoons chili powder see Café Tips above
- 1 tablespoon brown sugar
- 1 tablespoon paprika mild
- 1 ½ teaspoons oregano dry
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¼ teaspoon black pepper ground
- 2 ¼-2½ cups chicken broth see Café Tips above, low sodium
- 1 tablespoon apple cider vinegar
- 1 6- ounce tomato paste canned
Instructions
- In a medium-size saucepan, heat butter and olive oil over medium heat until butter is melted. Add the flour and whisk until smooth. Cook flour mixture for 1 minute, stirring frequently.
- Add the spices and brown sugar and cook for 30 more seconds, until fragrant.
- Add chicken broth, vinegar and tomato paste and whisk until well combined. Bring to a simmer and cook for 4-5 minutes until sauce is thickened and bubbly.
Notes
- Store leftover sauce refrigerated in a sealed container; it keeps well for several days and can be reheated gently before use.
- Adjust chili powder amount to control heat level according to preference.
- For detailed tips on preparation and storage, refer to related guidance in the recipe post.
Nutrition Information
Show Details
Calories
26kcal
(1%)
Carbohydrates
3g
(1%)
Protein
0g
(0%)
Fat
1g
(2%)
Saturated Fat
0g
(0%)
Cholesterol
1mg
(0%)
Sodium
179mg
(7%)
Potassium
119mg
(3%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Vitamin A
385IU
(8%)
Vitamin C
1.8mg
(2%)
Calcium
8mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 242 tablespoon servings
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0g | 0% |
| Fat | 1g | 2% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 179mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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