Say goodbye to bland enchilada sauce from the store and hello to homemade! Our recipe for EnchiladaSauce is ready in under 30 minutes, and packed with bold and authentic flavors to elevate your recipes to the next level. This easy sauce uses a blend of spices, tomato paste, and a touch of garlic and can be customized to suit your taste preferences.Recipe adapted from ATK!
PREP: Start by measuring out all the spices and ingredients. This sauce moves quickly and you need to be ready!
SAUCE: Heat a medium-sized pot over medium heat and add oil. Once the oil is shimmering, add in the spices and flour, and season to taste with salt and pepper (I add 1/2 tsp salt & a pinch of pepper). Continuously whisk until the spices are fragrant and slightly darkened in color, about 1-2 minutes. Add in the tomato paste and whisk for an additional minute. Reduce the heat if needed. Gradually pour in the chicken broth while continuously whisking to ensure a smooth and lump-free sauce.
SIMMER: Increase the heat to medium high and bring the sauce to a simmer. Reduce the heat and cook for 5-10 minutes, whisking occasionally, until the sauce has thickened. Remove from heat and let cool slightly; add in the vinegar and adjust seasoning as needed. If sauce is too spicy, add in a touch of sugar.
ENJOY: Use immediately or store until ready to use.
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Notes
Note 1: Chili powder: Use chili powder, not chilli powder, which is very hot. American chili powder is milder and adds a nice depth of flavor without overwhelming the dish. McCormick® chili powder is a great choice for this recipe.Nutrition information is calculated based on a serving size of one cup.