Enchilada Sauce From Scratch

5 from 13 votes

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

Cook Time 7

Total Time 10

Servings cups

Calories 263kcal

Author Tracy

3 tablespoons olive oil
3 tablespoons flour all purpose or whatever you have
2 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon onion powder
1 tablespoon ground chili powder
1 teaspoon salt to taste
2 tablespoons tomato paste
2 cups vegetable stock (or chicken stock) make your own! http://www.servedfromscratch.com/vegetable-stock-from-scratch/
1 teaspoon apple cider vinegar

Get everything mise en place by preparing the vegetable stock and tomato paste and then add all of the spices and flour into a small bowl.
In a medium sized sauce pan, heat olive oil over medium. Add the dry ingredients and immediately whisk constantly for about 30 seconds. Be careful it doesn't burn. Add tomato paste and whisk until mostly combined.
Slowly add the vegetable stock, about 1 cup at a time and whisk until it's all well combined until adding the second cup. Whisk until all of the clumps are gone.
Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's at a gentle simmer. Cook for 5-7 minutes, whisking often. This will thicken the sauce.
Remove from heat and whisk in the vinegar. Let cool. This is when it will begin to thicken.
Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.

Nutritional Facts are for 1 batch.

Substitutions:

Make it gluten free by substituting gluten free flour.

Use any neutral flavored oil.

Adjust the spices to your own personal tastes!

Storing:

Keep in the fridge for up to 5 days or store in the freezer for up to 3 months.