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Enchilada Sauce - Classic

Enchilada sauce can make or break an enchilada dish. And homemade is always best! There are a lot of enchilada sauce recipes out there - this one is a classic essential.

Prep Time
3 mins
Cook Time
3 mins
Total Time
15 mins
Servings: 3 1/2 - 4 cups
Course: Condiments
Cuisine: Mexican

Ingredients

  • 1/4 cup vegetable oil
  • 1/4 cup flour (all purpose / plain)
  • 700 g / 24oz tomato passata (1 bottle) 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 dried oregano
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • Optional extras: cayenne pepper (for spiciness), ground chipotle

Instructions

    Cup of Yum
  1. Heat oil in a saucepan over medium heat.
  2. Add flour and whisk until well combined, about 1 minute.
  3. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
  4. Simmer for 10 minutes or so, until thickened, whisking occasionally.
  5. Season with salt and pepper.
  6. This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.

Notes

  • This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.