Homemade Enchilada Sauce

Sometimes, while living in Europe and eating like an American, I am required to make things completely from scratch. That's fine, I have more time to do that kind of thing now. One of these things is enchilada sauce. I could get the enchilada kit from the store, but for the Chile Colorado Burritos, I need way more sauce than what is in the little packet. This is simple enough to mix up; I did it while the kids were eating breakfast. This is not spicy at all, and beef or vegetable broth can be substituted for the chicken broth.

Homemade Enchilada Sauce

Yields about 2 1/2 Cups


  • 1/4 cup (60 mL) vegetable or canola oil
  • 2 Tablespoons (16 g) all-purpose flour
  • 2 Tablespoons chili powder
  • 1 (8 ounce/226 g) can tomato sauce
  • 1 1/2 cups (360 mL) low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon salt


Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.

From recipegirl.com

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