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Enchilada Sauce
5 from 153 votes

Enchilada Sauce

This enchilada sauce blends chili powder, cumin, and cocoa powder with tomato sauce and broth to create a rich, smooth, and deeply flavored sauce. It is thickened with flour and cooked on the stovetop, combining savory, slightly smoky spices with a hint of sweetness and warmth from cinnamon. The sauce is well suited to pour over enchiladas or use as a base for other Mexican-inspired dishes.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 7
Course: Condiments
Cuisine: Mexican

Ingredients

  • 3 Tbsp vegetable oil
  • 2 1/2 Tbsp chili powder
  • 2 Tbsp all-purpose flour
  • 1 (14.5 oz) can chicken broth low-sodium
  • 1 (8 oz) can tomato sauce
  • 1 tsp cumin ground
  • 1 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp Coriander
  • 1 pinch ground cinnamon
  • salt freshly ground
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.
  2. Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 15 seconds, while stirring*.
  3. While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.
  4. Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.
  5. Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).

Notes

  • Watch the sauce closely when heating as it can burn quickly; on electric stove tops, consider removing it just before simmering.