Homemade Enchilada Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
56 ounces
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Calories
41 kcal
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Course
Condiments
Homemade Enchilada Sauce
Description
Homemade Enchilada Sauce begins by cooking vegetable oil and flour to create a roux, which provides a thick base with a nutty aroma. Chili powder, garlic powder, onion powder, cumin, and dried oregano are added to the roux and cooked briefly to release their flavors. Tomato sauce and chicken broth are then incorporated gradually while stirring to ensure smoothness, and the sauce is simmered until slightly thickened. This method ensures a balanced sauce combining spices and a tomato-chicken broth base for consistent flavor and texture.
The sauce's textured thickness and seasoned flavor make it suitable for coating enchiladas evenly or as a complement to other Mexican dishes. It can be seasoned with salt and pepper at the end to taste, allowing for personal flavor adjustment.
After cooking, the sauce can be stored in the refrigerator for up to 4-5 days or frozen for 3-4 months. Cooling the sauce completely before storing helps maintain freshness and quality. The recipe yields about 56 ounces, roughly equivalent to two 28-ounce cans of store-bought sauce.
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- ¼ cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon oregano dried
- 30 ounces tomato sauce two 15 ounce cans
- 3 cups chicken broth
Instructions
- Heat oil in a large saucepan over medium heat. Whisk in flour and cook for 2-3 minutes while stirring until fragrant and nutty smelling.
- Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.
- Add tomato sauce and broth a little at a time, stirring between each addition until smooth.
- Bring to a boil, reduce heat to a simmer and let simmer 2 to 3 minutes or until slightly thickened.
- Remove from heat and season with salt and pepper to taste.
Notes
- Let the sauce cool to room temperature before refrigerating or freezing to preserve quality.
- Store in airtight containers for 4-5 days in the fridge or freeze for 3-4 months.
- Season with salt and pepper after cooking to adjust the flavor to your preference.
- This recipe makes about 56 ounces, enough for multiple enchilada dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56ounces
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 41 | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 359mg | 15% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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