Enchilada Sauce - Classic
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
3 1/2 - 4 cups
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Course
Condiments
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Cuisine
Mexican
Enchilada Sauce - Classic
Description
Enchilada Sauce - Classic is made by creating a roux from vegetable oil and all-purpose flour, then whisking in tomato passata or canned tomato sauce alongside chicken or vegetable broth. Dried oregano, cumin, paprika, garlic powder, onion powder, and brown sugar add layers of flavor, while cayenne and chipotle chili powder provide adjustable spiciness. The sauce is brought to a boil and then simmered until it thickens to a smooth consistency.
This sauce has a moderate depth of flavor due to the blend of spices prepared from scratch rather than relying on store-bought chili powder, helping achieve a consistent flavor profile. The texture is smooth and velvety, making it ideal for pouring over enchiladas or using in other Mexican-inspired recipes.
It can be stored in an airtight container in the refrigerator for up to one week and freezes well, making it convenient for advance preparation and use in multiple meals.
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 700 g / 24oz tomato passata or 16 oz (2 cans) US tomato sauce
- 1 1/2 cups chicken broth low sodium; or vegetable broth; or water + bouillon cube
- 1 tbsp oregano dried
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- salt to taste
- black pepper to taste
- cayenne pepper for spiciness
- chipotle chili powder for spiciness
Instructions
- Heat oil in a saucepan over medium heat.
- Add flour and whisk until well combined, about 1 minute.
- Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
- Simmer for 10 minutes or so, until thickened, whisking occasionally.
- Season with salt and pepper.
- This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Notes
- This recipe uses a homemade blend of chili spices instead of American chili powder to maintain consistent seasoning.
- Store enchilada sauce covered airtight in the refrigerator for up to one week or freeze for longer storage.
User Reviews
Overall Rating
5
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