Enchilada sauce can make or break an enchilada dish. And homemade is always best! There are a lot of enchilada sauce recipes out there - this one is a classic essential.
Prep Time3 minutesmins
Cook Time12 minutesmins
Total Time15 minutesmins
Course: Sauce
Cuisine: Mexican
Servings: 31/2 - 4 cups
Author: Nagi | RecipeTin Eats
Ingredients
1/4cupvegetable oil
1/4cupflour (all purpose / plain)
700 g / 24oztomato passata (1 bottle) or 16 oz (2 cans) US tomato sauce
1 1/2cupschicken broth, low sodium (or vegetable broth, or water + bouillon cube)
Add flour and whisk until well combined, about 1 minute.
Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
Simmer for 10 minutes or so, until thickened, whisking occasionally.
Season with salt and pepper.
This can be stored for up to 1 week in the refrigerator in an airtight container. It also freezes well.
Notes
This recipe is not made with what America called Chili Powder which is a mix of spices, not just chili. Because American Chili Powder differs from brand to brand and is not available all over the world, this recipe is made from scratch, essentially making a DIY American Chili Powder.