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.
- 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
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.
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.
Reduce heat as soon as you see bubbles and you are ready to go!