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–+ servings
Glass jar of chocolate avocado spread with spoon, fresh avocado, and cilantro on wooden table.

Enchilada Sauce

The best enchilada sauce I've ever had. I will only ever made homemade again!
1 rating
Recipe by - Tabetha Klein
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine Mexican
Servings 4 cups
Calories 273 kcal

Equipment

Ingredients
 
 

  • ¼ cup Olive Oil
  • ¼ cup All-Purpose Flour
  • 6 oz Tomato Paste - 1 small can
  • 3 cups Chicken Stock - Vegetable is also fine
  • 3 teaspoon Cumin
  • 2 teaspoon Smoked Paprika
  • 3 teaspoon Chili Powder
  • 2 teaspoon Chipotle Powder
  • 1 ½ teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Granulated Sugar
  • 3 tablespoon Apple Cider Vinegar
  • Kosher Salt
  • Pepper

Instructions
 

  • Measure out all your spices & flour and mix together in a bowl and set to the side.
  • Open your tomato paste, measure your chicken stock and have everything ready to go. Once we start cooking it will go fast.
  • Start by add the olive oil to the pan on medium high heat.
  • Next, the spice/flour mixture and quickly mix and cook for 1 minute.
  • Carefully add the tomato paste to the pan, mixing together until thick paste forms.
  • Slowly add your chicken stock about ½ a cup at a time, mixing until thick.
  • You can add more chicken stock if necessary to get your desired consistency.
  • Finish with the apple cider vinegar and you're done! Taste and adjust salt & pepper as needed.

Video

Notes

  • Bloom the spices: Cook the flour and spices in the oil for a full minute before adding liquid. This toasts the spices and cooks off any raw-flour taste.
  • Add stock gradually: Whisk it in a little at a time so the sauce stays smooth and lump-free instead of seizing up.
  • It thickens as it cools: Don't panic if it looks thin in the pan — it'll set up as it sits. Thin with a splash of stock if it goes too far.
  • Brighten at the end: A little apple cider vinegar stirred in off the heat lifts the whole sauce and balances the richness.
  • Storage & yield: Makes about 4 cups. Keeps 5-7 days in the fridge and freezes for up to 3 months — perfect to have on hand for enchilada night.

Nutrition

Calories: 273kcalCarbohydrates: 25gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 639mgPotassium: 751mgFiber: 4gSugar: 9gVitamin A: 1915IUVitamin C: 10mgCalcium: 56mgIron: 4mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword Enchiladas, Sauce
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