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5 from 11 votes

Enchilada Sauce From Scratch

In just minutes and simple ingredients you can kick up your enchiladas by making your very own enchilada sauce from scratch!
Course Condiment
Cuisine Mexican
Diet Diabetic, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2 cups
Calories 263kcal
Author Tracy


  • 3 tablespoons olive oil
  • 3 tablespoons flour all purpose or whatever you have
  • 1 tablespoon ground chili powder
  • 2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt to taste
  • 2 tablespoons tomato paste make your own! http://www.servedfromscratch.com/tomato-paste-scratched-it/
  • 2 cups vegetable stock (or chicken stock) make your own! http://www.servedfromscratch.com/vegetable-stock-from-scratch/
  • 1 teaspoon apple cider vinegar


  • Mix the dry ingredients all together in a small bowl: flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Prep the tomato paste and vegetable stock by opening them and having them ready to go.
  • In a medium sauce pan, heat the olive oil on medium. It'll be ready when if you sprinkle a tiny bit of flour in it and it sizzles. Once it's ready, add the dry ingredient mixture and whisk constantly for 1 minute, be careful it doesn't burn. Slowly add the vegetable stock, whisking and add tomato paste and continue whisking until lumps are whisked out.
  • Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's gentle simmer and cook for 5-7 minutes, whisking often. This will thicken the sauce.
  • Remove from heat and whisk in the vinegar and pepper and salt to taste. As it cools it will continue to thicken.
  • Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.


Nutritional Facts are for 1 batch. 
Make it gluten free by substituting gluten free flour. 
Use any neutral flavored oil. 
Adjust the spices to your own personal tastes! 
Keep in the fridge for up to 5 days or store in the freezer for up to 3 months. 


Calories: 263kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Sodium: 2234mg | Potassium: 228mg | Fiber: 1g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg