Quick and Easy Enchilada Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
174 kcal
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Course
Main Course
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Cuisine
Mexican
Quick and Easy Enchilada Sauce Recipe
Description
The Quick and Easy Enchilada Sauce starts by browning flour in warmed olive oil to create a roux base, lending body and a subtle nutty flavor. Chili powder is then incorporated with tomato paste and broth, establishing the sauce's characteristic spicy and tangy profile. Ground cumin and garlic powder add earthiness and aroma while seasoning with salt and black pepper balances the taste.
Simmering the sauce until thickened allows the flavors to meld and concentrate without becoming overly thick or thin; additional broth or water can be added to adjust texture. Using anchora chili powder or blends including guajillo can enhance authenticity, but flexibility in chili powders is permitted based on availability. This sauce complements tortillas filled with cheese, beans, or meats.
The sauce keeps well and can be prepared ahead of use for convenience in meal assembly. It can be made with tomato sauce instead of paste, with slight liquid adjustments. Variations using different broths or herbs allow personalization of flavor.
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons flour
- ¼ cup red chili powder (ancho powder is GREAT here, or use a combo of ancho and guajillo, or use your favorite blend)
- 6 ounces tomato paste
- 1-1/2 cups vegetable broth
- ¼ teaspoon cumin ground
- ¼ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Heat a large pan to medium heat. Add oil and get it nice and warm.
- Stir in the flour. Reduce heat to medium-low and stir constantly, for 5 minutes, until the mixture browns.
- Add in chili powder, tomato paste, broth, cumin and garlic powder. Stir to incorporate.
- Allow the mixture to thicken up and become consistent, stirring often. If the enchilada sauce is too thick, swirl in in a bit more stock/broth or water a tablespoon at a time.
- Simmer for 3-5 minutes to let the flavors develop.
- Salt and pepper to taste, then set aside until ready to use.
Notes
- This recipe yields 2 cups of enchilada sauce, suitable for multiple servings.
- Tomato sauce may replace tomato paste by omitting some broth to maintain thicker consistency or simmering longer to reduce.
- Any broth or stock can be used, or water if none is available, affecting flavor intensity.
- Adding herbs like oregano or basil can complement the seasoning profile.
- Mexican chili powders such as ancho, chipotle, morita, or chile de arbol enhance traditional flavors.
- Simmering sauce longer develops deeper flavors; adjust thickness by adding more liquid as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 454mg | 19% |
| Potassium | 431mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 15mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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