Enchilada Sauce

Learn how to make enchilada sauce made with oil, flour, and a handful of spices. This is a delicious red sauce for making Mexican dishes.

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, red sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 40kcal

Author Kelsey

Ingredients

2 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup chili powder
1/2 teaspoon ground cumin
2 cups chicken or vegetable stock
fine sea salt to taste

Instructions

In a medium saucepan you will add oil on medium high heat. Then you will add in the flour and cook for 1-2 minutes mixing constantly.
Then you will add in he spices - garlic powder, chili powder, cumin, oregano, and mix well. Cook an additional minutes.
Now you will add in the stock slowly, whisking constantly. This is needed to prevent any lumps forming.
You will want to lower the heat to medium-low and simmer the sauce for 10-15 minutes. You want it to lightly bubble. As the sauce simmers it will thicken.
Once the sauce is done cooking, taste and then add in additional salt or seasoning to taste.
Once the enchilada sauce is done, use in any of your favorite Mexican cuisines.

Notes

Stock - If you want a vegetarian enchilada sauce use vegetable stock not chicken stock.

Spice - Use less or more chili powder to adjust the heat. You can add in crushed red peppers as well for more heat.

Store - Store any sauce you do not eat right away in the fridge in an airtight container. It will store for up to five days. Or you can freeze any enchilada sauce for up to three months, in a freezer friendly container.

Nutrition