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Easy Homemade Enchilada Sauce

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 3 cups 1x
  • Category: dinner, sauce
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Tex Mex
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 3 cups 1x
  • Category: dinner, sauce
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Tex Mex
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 3 cups 1x
  • Category: dinner, sauce
  • Method: Stove Top
  • Cuisine: Mexican Inspired, Tex Mex
  • Diet: Vegan
Scale

Ingredients

  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon ground cayenne
  • 1 (15 ounce) can crushed tomatoes or tomato sauce
  • 1 1/2 cups water or vegetable broth

Instructions

  1. Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the chili powder, cumin, garlic powder, oregano, salt, cinnamon and cayenne pepper and toast until fragrant, about 1 minute.
  2. Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes, whisking often. For a thinner sauce, puree with an immersion blender or place the mixture in a blender and puree until smooth.
  3. Season to taste, adding more salt as desired.

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