Homemade Enchilada Sauce
This homemade enchilada sauce is quick and easy! It takes just 10 minutes to make and will take your next batch of homemade tacos or enchiladas to the next level.
Ingredients
- 3 Tablespoons olive oil
- 3 Tablespoons flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 1/3 teaspoon honey, or 1/2 tsp sugar
- 2 Tablespoons Tomato Paste
- 2 cups chicken broth, (a 14.5 ounce can will work fine)
- 1 teaspoon apple cider vinegar, or distilled white vinegar
Instructions
- Combine the flour and seasonings together.
- Heat oil in a saucepan over medium heat. Sprinkle in the seasoned flour. Whisk with a fork until it’s the consistency of wet sand, about 1 minute.
- Whisk in the honey and tomato paste, slowly pour in the chicken broth, whisking continuously as you do so.
- Continue to whisk. Bring to a boil, then reduce to a simmer.
- Remove from heat, stir in the vinegar.
- Sauce will continue to thicken upon standing.
Notes
Store in an airtight container and refrigerate for up to 5 days or freeze for up to 5 months.
This recipe makes 14 oz. which is equal to 1 + 3/4 cups.
This recipe makes 14 oz. which is equal to 1 + 3/4 cups.
Nutrition
Calories: 41kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Sodium: 160mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 374IU, Vitamin C: 3mg, Calcium: 7mg, Iron: 1mg