Description
This homemade Enchilada Sauce is rich, flavorful, and incredibly easy to make! Perfect for smothering enchiladas, burritos, or enjoying as a dipping sauce.
Ingredients
Units
Scale
- 1/4 cup vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 8 ounces crushed tomatoes (or tomato passata)
- 2 cups water
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
Instructions
- Make the Roux: Heat vegetable oil in a Dutch oven over medium-high heat. Whisk in flour and chili powder for 1 minute.
- Simmer the Sauce: Add crushed tomatoes, water, onion powder, garlic powder, cumin, salt, and pepper. Stir well and bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
Notes
- This recipe yields about 2 ½ to 3 cups of sauce.
- For a gluten-free version, use gluten-free flour, rice flour, or masa.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 3g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg