Quick and easy homemade red enchilada sauce made from simple things from your pantry like oil, chili powder, and broth in about 15 minutes.
- 2 tablespoons mild oil (olive, vegetable, corn)
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder (not cayenne)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 2 cups chicken or vegetable stock
- Heat oil in a small saucepan over medium-high heat.
- Add flour and stir together and cook for one minute.
- Stir in the chili powder, garlic powder, salt, cumin, and oregano.
- Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks. This also freezes very well so I like to make a double batch and freeze half for later use.
- If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more once the sauce has reached a simmer if you’d like. Be sure to use chili powder for this recipe, not cayenne. Traditional American chili powder is fairly mild, and should not be overly spicy.
- Category: Condiment
- Method: Stove-top
- Cuisine: Mexican
- Calories: 144
- Sugar: 2.5g
- Sodium: 692.2mg
- Fat: 9.7g
- Carbohydrates: 11.6g
- Protein: 4.6g
- Cholesterol: 3.6mg
Keywords: Enchilada Sauce, Homemade, Condiments, Marinades