The best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again!
Recipe from Two Peas & Their Pod
Prep Time 5mins
Cook Time 12mins
Total Time 17mins
Servings 8(about 2 cups)
3tablespoonsflour(can use gluten-free flour or cornstarch)
3 to 4tablespoonschili powder(use less for a milder sauce)
Pinch of cayenne pepper,optional
In a large saucepan, heat the vegetable oil over medium heat. Add the flour and whisk for one minute. Add all the spices and garlic; stir for about a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
Let the sauce simmer over medium low heat for 10-12 minutes or until slightly thickened. The sauce will thicken as it cools. Taste and season with additional salt, if necessary.
Use less chili powder and no cayenne pepper for a milder enchilada sauce.