Easiest Enchilada Sauce (5-Minutes)

Overhead shot of a small glass mason jar filled with red enchilada sauce with a spoon of the sauce.

Easiest Enchilada Sauce (5-Minutes)

This easy homemade enchilada sauce recipe comes together in just 5-minutes with simple pantry ingredients and requires no chopping or blending. It's perfect if you need a store-bought enchilada sauce substitute and is just the thing for a big batch of homemade enchiladas and more.

Course Dressings & Sauces

Cuisine Mexican

Diet Vegetarian

Keyword easy enchilada sauce, red enchilada sauce

Cook Time 5

Total Time 5

Servings

Calories 71

Author Robyn Conley Downs

Ingredients

3 tablespoons avocado oil, or other neutral flavored oil
3 tablespoons all purpose flour
3 tablespoons chili powder
1 teaspoon granulated garlic powder
1 teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon kosher salt
2 cups chicken stock, or vegetable stock for vegetarian/vegan
2 tablespoons tomato paste
1 teaspoon apple cider vinegar

Instructions

Heat the oil in a medium saucepan over medium heat. Add the flour and whisk until incorporated.
Add the chili powder, garlic powder, cumin, oregano, and salt, whisking until well combined.
Pour in the stock and whisk until well combined. Simmer, whisking constantly, until the sauce thickens, about 1 minute.
Turn off the heat, then add the tomato paste and vinegar, whisking until well incorporated.
Taste and add additional salt if desired. Use immediately or store covered in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

Use the enchilada sauce in chicken enchiladas, vegetarian enchilada casserole, or chicken enchilada skillet. See blog post, above, for storage tips, how to use, and ingredient substitutions.

Nutrition