Mexican•budget
Enchilada Sauce - Classic
Enchilada sauce can make or break an enchilada dish. And homemade is always best! There are a lot of enchilada sauce recipes out there - this one is a classic essential.
- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
3
- 1/4 cup vegetable oil
- 1/4 cup flour (all purpose / plain)
- 700 g tomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
- 1+1/2 cup chicken broth, low sodium (or vegetable broth, or water + bouillon cube)
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper to taste
- Optional extras: cayenne pepper (for spiciness), ground chipotle
Instructions
- 1
Heat oil in a saucepan over medium heat.
- 2
Add flour and whisk until well combined, about 1 minute.
- 3
Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
- 4
Simmer for 10 minutes or so, until thickened, whisking occasionally.
- 5
Season with salt and pepper.
- 6
This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.