Tomato Enchilada Sauce with Chili Powder
A from-scratch enchilada sauce combining a flour roux with chili powder, garlic, oregano, and cumin, finished with chicken broth and tomato sauce. Medium-bodied and moderately spiced, this versatile sauce coats enchiladas before baking. Customizable heat level by adjusting chili powder.
Ingredients
- 2 tablespoon cooking oil, canola or vegetable
- 2 tablespoon all-purpose flour
- 2 tablespoon chili powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 cup low-sodium chicken broth, or vegetable broth
- 8 ounce tomato sauce
Instructions
- 1
Heat oil over medium heat and whisk in flour until combined. Cook for 2 to 3 minutes.
- 2
Add chili powder, salt, garlic powder, oregano, and cumin. Whisk to combine and cook for an additional 30 seconds.
- 3
Add chicken broth and tomato sauce.
- 4
Whisk to ensure flour and spices are evenly distributed.
- 5
Continue cooking over medium heat until sauce reaches desired thickness.
- 6
Pour sauce over prepared enchiladas and bake.
Tips
Add extra chili powder for increased spiciness.
Whisk frequently to prevent lumps and ensure even spice distribution.
Sauce will thicken as it cools; stop cooking slightly before reaching final desired thickness.
Good to Know
Airtight container in refrigerator for up to 3 days.
Make up to 3 days in advance and store refrigerated.
Pour over prepared enchiladas before baking.
Common Mistakes
Do not skip the roux cooking step to avoid a raw flour taste.
Do not add all liquid at once to avoid lumps; whisk gradually to prevent flour clumping.
Do not use high heat to avoid scorching spices or breaking the sauce.