Homemade Enchilada Sauce
Make the best homemade enchilada sauce in just 10 minutes with pantry spices. Rich, smoky, and so much better than the can!
Servings 6 Servings
Ingredients
- 3 tbsp olive oil
- 1 tbsp all purpose flour
- 2 cups chicken stock
- 10 oz tomato paste
- ¼ cup chili Powder
- 1 tsp aleppo pepper flakes optional
- 1 tsp ground cumin
- 1 tsp dried oregano or 1/2 teaspoon fresh
- ½ tsp kosher salt
Instructions
- Heat oil in a medium saucepan over medium heat. Add the flour and stir constantly for about 1 minute (don’t burn). Add the remaining ingredients and stir to combine.
- Bring to a low boil, then turn the heat down to low and cook for 5 to 10 minutes, until the sauce thickens slightly and is smooth. Remove from heat.
- Serve immediately or store in an airtight container up to 3 days refrigerated.
Notes
Tips for Storing
- Room temperature: This sauce should not sit out at room temperature for more than 2 hours. Move it to the fridge or freezer once it has cooled.
- Refrigerator: Store in an airtight container or jar in the fridge for up to 5 days. The flavors actually deepen overnight, so it is even better the next day.
- Freezer: This enchilada sauce freezes beautifully for up to 3 months. Pour it into a freezer-safe zip bag or ice cube tray for easy portioned use.
- Reheating: Warm gently on the stovetop over medium-low heat, whisking occasionally. If it has thickened up in the fridge, just add a splash of broth or water and whisk until smooth.
Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 849mg | Potassium: 773mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3755IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg
