This easy enchilada sauce is easy to make in only 10 minutes and requires no dried chiles! All you need are a few staple herbs and spices in your pantry, and you’re good to go!
Let’s get started!
- olive oil - all-purpose flour - chili powder - onion powder - garlic powder - ground cumin - dried oregano - broth - tomato paste - salt
This sauce can be stored in an airtight jar in the fridge for up to 1 week or in the freezer for up to 3 months.
Add all the spices and herbs to the roux, and whisk it up. Slowly add the broth while continuously whisking to make sure no big lumps form.
Add the tomato paste and continue whisking the sauce until it’s completely smooth.
Bring the sauce to a simmer, remove it from the heat, and that’s it!