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5.0 from 153 votes

Enchilada Sauce

An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later. 

Prep Time
5 mins
Cook Time
5 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 low-sodium chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 tsp ground cumin
  • 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 and freshly ground black pepper

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

  • *Note that I haven't yet tried this on an electric stove top so you may need to pull it off before a simmer on an electric stove. It can burn easily so just keep an eye on it. It only needs to cook for a minute or two total but that can vary depending on how long it takes for your burner to heat up.