Homemade Enchilada Sauce

Learn how to make Homemade Enchilada Sauce that's way more flavorful than store-bought and so easy! This enchilada sauce recipe is made with simple ingredients in less than 20 minutes and is loaded with delicious Tex-Mex flavor!

Course sauce

Cuisine Mexican, Tex-Mex

Prep Time 5

Total Time 15

Servings cups

Calories 153

Author Kim

Ingredients

2 tablespoons olive oil
1/2 cup diced onion (or sub 1/2 teaspoon onion powder)
1 clove minced garlic (or sub 1/4 teaspoon garlic powder)
1 (6 oz.) can tomato paste
1/4 cup flour
2 teaspoons cumin
1/4 teaspoon chili powder
3 cups vegetable or chicken broth
1 teaspoon salt
Freshly ground black pepper, to taste

Instructions

In a medium to large skillet, heat oil and sauté onion and garlic until softened, about 5 minutes. Once cooked, transfer the veggies to a bowl and set aside.
In the skillet, add tomato paste, flour and spices, trying to incorporate together (this is tricky with how dry the mixture will be, you can add a splash of broth to help it come together, if needed) when the flour is all mixed into the tomato paste, add the broth and salt & pepper.
Add the onion and garlic back in the skillet with tomato paste mixture. Bring to a boil, then reduce heat to simmer, and cook until slightly thickened, 5-10 minutes. Taste and adjust seasonings as needed. Now, go make some yummy enchiladas!

Notes

Storing leftovers: Place leftover enchilada sauce in an airtight jar or container in the refrigerator for up to a week. If the sauce gets too thick sitting in the fridge, you may need to stir in a small amount of broth before using. You can also freeze the sauce for up to 3 months.

Photos by Molly at Yes to Yolks.

Nutrition