Description

This homemade enchilada sauce is rich, flavorful, and perfect for all your favorite Mexican-inspired dishes. Made with simple pantry ingredients, it’s 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

Units Scale

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)

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Instructions

Make the Roux: 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: Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Cook for 30 seconds to bloom the spices.
Add the Broth: Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Simmer: 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: Add salt, pepper, and vinegar (if using). Adjust the seasoning to taste.
Serve: 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.