Easy Enchilada Sauce

4.72 from 406 votes

Ready in only 10 minutes, this easy enchilada sauce is super simple to make and requires no dried chiles! Made with chile powder, tomato paste and more.

Prep Time2

Cook Time8

Total Time10

Course: Sauce

Cuisine: Mexican

Servings: servings (2 ¼ cups total)

Author: Isabel Orozco-Moore

Ingredients

2 tablespoons olive oil
2 tablespoons all-purpose flour (or gluten-free flour blend)
4 tablespoons chili powder
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried oregano
2 ¼ cups broth (chicken or vegetable)
2 tablespoons tomato paste

Instructions

Heat the olive oil in a small pot over medium-high heat.
Add the flour and whisk together for 1 minute.
Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
Slowly pour in the broth while whisking constantly to make sure no big lumps form.
Add the tomato paste and whisk the enchilada sauce until completely smooth.
Bring to a simmer, remove from heat, and serve.

Notes

Storage: 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.
Concerned this may be too spicy? Start with using only half of the chili powder and add more to taste.

Nutrition