Easy Enchilada Sauce Recipe

Ever find yourself craving authentic enchiladas and want to whip up your own mouthwatering sauce from scratch? Well, roll up your sleeves, because I’ve got the perfect recipe that’ll have your kitchen smelling divine and your taste buds doing a happy dance!

I enjoy preparing my Simple Enchilada Sauce in my own kitchen, brimming with the powerful flavors of chili powder, garlic powder, and ground cumin. Using chicken broth and vegetable oil as a base, it takes little more than a whisk and a few minutes to combine them with flour into a sauce with a rich, smooth texture.

This borderless sauce is healthfully packed with enough spice and flavor to enhance any dish while keeping the calorie count low compared to the options found on grocery store shelves.

Ingredients

• Vegetable Oil: Adds richness and helps bind flavors.
• Flour: Thickens the sauce for a smooth texture.
• Chili Powder: Provides heat and deep smoky flavor.
• Chicken Broth: Enhances umami and overall savoriness.
• Garlic Powder: Delivers pungent, aromatic notes.
• Ground Cumin: Adds earthy, warm depth.
• Dried Oregano: Brings a hint of herbal freshness.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• Salt to taste

How to Make this

1. In a medium saucepan, warm the vegetable oil over medium heat until it starts to shimmer.

2. Combine the all-purpose flour with the oil, and whisk almost continuously for about 1 minute to create a roux, avoiding any lumps.

3. Whisk in the chili powder, little by little, until it’s totally integrated with the roux.

4. Pour in the chicken broth gradually while whisking to keep the mixture smooth.

5. Stir well into the mixture the garlic powder, ground cumin, and dried oregano.

6. Permit the sauce to reach a gentle simmer, with occasional stirring.

7. Lower the heat and allow it to simmer for about 10-15 minutes or until you’ve achieved a slightly thickened state.

8. Adjust the seasoning of the sauce with salt according to your taste and preference.

9. Take the saucepan off the stove and allow the sauce to cool a bit before using it.

10. Enchilada sauce can be used directly after preparation or kept in an airtight container in the refrigerator for as long as one week.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Measuring spoons
4. Measuring cups
5. Heat-resistant spatula or spoon
6. Airtight container (for storage)

FAQ

• What type of chili powder should I use?Any chili powder that you favor can be used, but a standard American chili powder blend works awfully well for this recipe.
• Can I use vegetable broth instead of chicken broth?Certainly, a vegetarian version can utilize vegetable broth as a substitute.
• How can I adjust the spiciness of the sauce?Adjust the heat in a dish by changing the quantity of chili powder. Use less if you want a dish that is not so spicy, or use more if you want the dish to really pack a punch.
• Can this recipe be doubled?Of course, just double the amounts of all the ingredients to make it a bigger batch.
• How should I store leftover sauce?Keep in an airtight container in the fridge for storage up to a week; for longer storage, freeze.
• Is fresh garlic better than garlic powder?The sauce has a smooth and consistent texture, and it is as close to being perfect as can be achieved.\\nThere are two types of garlic that can go into the sauce: fresh and dried. Fresh is better for you, but dried blends better. I went with the powder. What I learned: \n 1. Use a little of either type of garlic. \n 2. If you use the fresh type, mince it as finely as you can. \n 3. If you’ve gone with the powder route, use the same amount as you would with the fresh type.

Easy Enchilada Sauce Recipe Substitutions and Variations

Vegetable oil: If you don’t have vegetable oil on hand, you can use olive oil or canola oil. The flavor will be slightly different, but it will work in recipes that call for vegetable oil.
Use cornstarch or a gluten-free flour blend to replace all-purpose flour for a gluten-free option.
Chili powder can be substituted with a mixture of equal parts, 1 tablespoon of paprika, 1/2 tablespoon of cumin, and a pinch of cayenne pepper.
Vegetarian version of chicken broth: Substitute with vegetable broth.
Garlic powder: Use 1 clove of fresh garlic, minced, or 1/4 teaspoon of garlic salt, adjusting the salt as necessary.

Pro Tips

1. Toast the Spices Before you begin making the roux, you can lightly toast the chili powder, cumin, and oregano in a dry pan for about 30 seconds to a minute over medium heat. This will release their aromatic oils and deepen the flavor of the sauce.

2. Gradual Liquid Addition When adding the chicken broth, pour it in small increments while whisking constantly. This gradual addition prevents lumps and helps to maintain a smooth consistency.

3. Customize Heat Levels If you prefer a spicier sauce, consider adding a pinch of cayenne pepper or use a hotter chili powder. Conversely, if you prefer a milder sauce, reduce the amount of chili powder slightly.

4. Let It Rest After cooking, let the sauce sit for at least 10 minutes. This resting time allows the flavors to meld and enhances the overall taste.

5. Strain for Smoothness For an exceptionally smooth sauce, consider passing it through a fine-mesh strainer before storage. This removes any small lumps or grainy bits, resulting in a velvety sauce.