Nothing beats the aroma of a homemade enchilada sauce simmering on the stove. This traditional recipe brings authentic flavors right into your kitchen, perfect for elevating any Mexican dish you’re creating.
Vegetable oil forms the base of the roux, helping to bind the flour and chili powder into a smooth sauce. All-purpose flour thickens the sauce, giving it that perfect, silky texture. Chili powder is the star of the show, delivering the deep, earthy flavor that defines enchilada sauce. Chicken broth adds a savory depth, balancing the spice with a hint of richness. Tomato paste provides a concentrated tomato flavor that complements the chili powder beautifully. Dried oregano and ground cumin add aromatic notes, while garlic powder and onion powder offer subtle layers of flavor. A touch of cayenne pepper gives a gentle heat, which you can adjust according to your preference. Finally, salt ties everything together, enhancing all the other flavors.
This sauce is a fantastic companion for enchiladas, of course, but don't stop there. Use it as a topping for huevos rancheros or to spice up your tacos. It’s also a great addition to a Mexican-style casserole or poured over grilled chicken for an extra flavor kick.
Start by heating the vegetable oil in a saucepan over medium heat. Once warmed, add in the flour and whisk it continuously for about two minutes. You’re looking for it to turn a light golden brown — keep your eye on it to avoid burning. Next, sprinkle in the chili powder and let it cook for an additional 30 seconds. This brief cooking time helps release the chili’s natural oils, intensifying the flavor.
Gradually pour in the chicken broth while whisking to prevent lumps from forming. Once smooth, stir in the tomato paste, oregano, cumin, garlic powder, onion powder, cayenne pepper, and salt. Let the mixture come to a boil, then reduce the heat to low and let it simmer for about 15 minutes. Stir it occasionally to prevent sticking and to ensure all the flavors meld together nicely. Taste and adjust the seasoning if necessary, then remove from heat once you’re satisfied with the flavor.
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