Enchilada Sauce Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
3 cups
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Calories
207 kcal
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Course
Condiments
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Cuisine
Tex-Mex
Enchilada Sauce Recipe
Description
Enchilada Sauce Recipe begins by mixing chili powder, garlic powder, cumin, cinnamon, and dried oregano. These spices are toasted briefly in olive oil and flour to create a roux, which removes the raw flour taste and helps thicken the sauce. Tomato sauce is whisked in, then chicken or vegetable stock is added gradually while stirring to maintain smoothness.
The mixture simmers for 5 to 7 minutes until slightly thickened, developing a rich, cohesive sauce with warm spice notes and a hint of sweetness from cinnamon. Apple cider vinegar is stirred in off heat to add acidity that balances the flavors. Final salt and pepper adjustments ensure seasoning suits your preference.
This enchilada sauce can be spooned over rolled tortillas or used as a base for other Mexican dishes. The thick texture and well-rounded spice blend complement fillings like chicken, beef, or beans, lending a traditional, flavorful touch.
Cook the roux long enough to avoid floury taste and add stock slowly to prevent lumps. The full recipe yields about 3 cups of sauce, enough for multiple servings.
Ingredients
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- ¼ teaspoon cinnamon
- ¼ teaspoon oregano dried
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups chicken stock 480mL, or vegetable stock
- 8 ounces tomato sauce (226g)
- 2 teaspoons apple cider vinegar
- salt to taste
- black pepper to taste
Instructions
- In a small bowl, mix to combine the spices.
- Add oil to a medium pot and place over medium heat. Once the oil is shimmering, add the flour and whisk in then add the spices and continue whisking for 1 minute.
- Pour in the tomato sauce and whisk to combine. (The mixture will be very thick at this point.) Then, slowly pour in the stock while whisking; continue whisking until smooth. Bring the mixture to a simmer, stirring occasionally with a wooden spoon. Simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in the vinegar. Season with salt and pepper to taste.
Notes
- Cook the flour and oil roux for a full minute to eliminate raw flour flavor and toast the spices.
- Add stock gradually while whisking constantly to prevent lumps in the sauce.
- The full recipe yields about 3 cups (720 mL) of sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 1156mg | 48% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3033IU | 61% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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