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4.99 from 199 votes

Enchilada Sauce Recipe

This fan-favorite red enchilada sauce is one of our most popular sauces. You'll never buy canned sauce again!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dressing, Main Course
Cuisine: Mexican
Servings: 1 jar
Author: Lil' Luna

Ingredients

  • 2 tablespoons vegetable oil
  • 4 tablespoons all-purpose flour
  • 3 tablespoons chili powder (we prefer Gebhardt's)
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 2 cups chicken broth

Instructions

  • Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
  • Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy. 
  • Pour in chicken broth, whisking the entire time until there are no more clumps. Heat for about 15 minutes or until the sauce is thickened.
  • TIP: The sauce is thick enough when it coats the back of a wooden spoon well. In the picture above, on the left, the sauce looks watery and doesn't stick to the spoon. The picture on the right shows that the sauce is thick and sticks to the back of the wooden spoon showing that it's ready.

Video

Nutrition

Calories: 215kcal | Carbohydrates: 39g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 3303mg | Potassium: 627mg | Fiber: 10g | Sugar: 4g | Vitamin A: 7147IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 7mg