Making homemade enchilada sauce at home might be easier than you think, well at least when you use this method! My Easy Homemade Enchilada Sauce has two major benefits. The first, you control the heat to keep it cool for kids or spicy and sweat inducing for adults who like it hot, hot, hot! Secondly, it only takes 10 minutes…. 10 MINUTES!
Easy Homemade Enchilada Sauce is perfect for making my simple Chicken, Spinach and Black Bean Enchiladas, but you can also use it to top a Chile Relleno Casserole, in a Chicken Enchilada Pie or even in a slow cooker with chicken breasts for some seriously mind blowing tacos.
It only takes 10 minutes to prepare and will stay fresh in the refrigerator for over a week in an airtight container.
Easy Homemade Enchilada Sauce
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
Easy Homemade Enchilada Sauce only takes 10 minutes to prepare and tastes great. You will never buy store bought again!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/3 cup tomato paste
- 1/4 cup flour
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 3 cups low sodium vegetable or chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
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Start by making the sauce. Heat olive oil over medium heat in a medium sauce pan. When hot, add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder and chili powder. Whisk together until a paste forms.
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Pour vegetable or chicken broth to paste and whisk until smooth. Increase heat and continue to whisk until sauce starts to thicken and provide a little bit of resistance. Season with salt and pepper, bring to a boil.
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Reduce heat as soon as you see bubbles and you are ready to go!
Awesome recipe..i will try it ..recipe is now saved and shared
Great! Let me know how you like it!
How is it without onion powder. Allergies in my house
I would think it would be fine. Maybe add a little more of something else to add flavor. 🙂
Thank you for this recipe! I’ll try this along with your chicken, spinach, and black bean enchiladas!
I have one question about the recipe: the 3 tablespoons of olive oil. It says divided, but it looks like you put it all in at once. Is that correct? Thanks in advance.
Hi Amy! Thanks for pointing that out. I just changed recipe formats and that is actually a mistake. Removing it now. Use all 3 tablespoons of olive oil. 🙂
Thank you! I appreciate the reply…and the recipes! 🙂
You are very welcome! I appriciate you reading 🙂
What do you do with the other 2 tsp. of cumin?
Julie, thanks for pointing that out! It was actually my mistake. A while back I separated this recipe from my actual “quick and easy enchilada” recipe which also takes 2 teaspoons of cumin and clearly forgot to update this amount. Thanks for catching it and it is all fixed!
This sounds perfect Jessica!!! So simple to make too!
This looks delicious and can’t wait to try Jessica!
I can’t wait to try your homemade recipe. I usually buy it in a can or bottle!