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Homemade Enchilada Sauce in a jar.

Enchilada Sauce

Learn how to make easy and delicious Enchilada Sauce that comes together in just ten minutes.

Course Condiments/Sauces, Sauce
Cuisine Mexican, Mexican/Southwest
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 15 minutes
Servings 8
Calories 69 kcal

Ingredients

  • 3 tablespoons vegetable oil
  • 2-1/2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 cups water or chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

Instructions

  1. Heat oil in a large skillet over medium heat.

  2. Whisk in flour, chili powder, paprika, and cumin.
  3. Cook for 1 minute while constantly whisking.
  4. Add 1/2 cup water and whisk until it all turns into a thick paste.
  5. Pour in the rest of the water (or chicken broth), tomato sauce, tomato paste, onion powder, garlic powder, ground cinnamon, salt, and pepper; whisk until thoroughly combined.
  6. Bring mixture to a boil; reduce heat to medium-low and continue to cook for 5 minutes, or until the sauce thickens; whisk frequently.
  7. If sauce is too thick for your liking, add a bit more water or broth to thin it out.

  8. Taste for seasonings and adjust accordingly.

  9. Remove from heat; let cool before storing away.
  10. Store in an airtight container or a jar; keep in the fridge for 1 week.

Recipe Notes

WW FREESTYLE POINTS: 2

 

HOW TO STORE ENCHILADA SAUCE

Nutrition Facts
Enchilada Sauce
Amount Per Serving (2 tablespoons)
Calories 69 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Cholesterol 0mg0%
Sodium 270mg11%
Potassium 163mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 870IU17%
Vitamin C 2.4mg3%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.