Description
This homemade enchilada sauce is rich, flavorful, and perfect for all your favorite Mexican-inspired dishes. Made with simple pantry ingredients, itโs much better than store-bought and can be customized to your taste. Whether you’re making enchiladas, tacos, or casseroles, this sauce will add authentic flavor to your meal.
Ingredients
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- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/4 cup chili powder (mild or spicy, based on preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 teaspoon white vinegar (optional, for brightness)
Instructions
- Make the Roux:ย In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk together until smooth. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Spices:ย Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for 30 seconds to bloom the spices.
- Add the Broth:ย Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
- Simmer:ย Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until thickened to your desired consistency.
- Season:ย Add salt, pepper, and vinegar (if using). Adjust the seasoning to taste.
- Serve:ย Use immediately, or let the sauce cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
- For a spicier sauce, add 1/4 teaspoon of cayenne pepper or use a spicier chili powder.
- This recipe can be doubled or tripled for larger batches.
- If the sauce thickens too much after cooling, thin it with a splash of broth or water when reheating.