Homemade Enchilada Sauce

10 INGREDIENTS • 5 STEPS • 15MINS

Homemade Enchilada Sauce

Recipe

5.0

4 ratings

Enchilada sauce made with spices, flour, butter, and chicken stock. Easy to make and tastes much better than canned sauce.

Homemade Enchilada Sauce

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Enchilada sauce made with spices, flour, butter, and chicken stock. Easy to make and tastes much better than canned sauce.

15MINS

Total Time

$0.42

Cost Per Serving

Ingredients

Servings

4

us / metric

2 Tbsp

3 Tbsp

All-Purpose Flour

2 Tbsp

Chili Powder

1 tsp

Ground Cumin

1 tsp

Garlic Powder

as needed

Ground Black Pepper

as needed

Cayenne Pepper

to taste

1 pinch

Ground Cinnamon

2 cups

Chicken Broth

Nutrition Per Serving

VIEW ALL

Calories

97

Fat

7.0 g

Protein

2.2 g

Carbs

7.8 g

Homemade Enchilada Sauce

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Heat the Butter (2 Tbsp) in a small sauce pan over medium heat. Once melted, stir in the All-Purpose Flour (3 Tbsp) until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.

step 2

Add and mix the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Ground Black Pepper (as needed), Cayenne Pepper (as needed). Allow the seasonings to toast for 1-2 minutes.

step 2 Add and mix the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Ground Black Pepper (as needed), Cayenne Pepper (as needed). Allow the seasonings to toast for 1-2 minutes.

step 3

Slowly whisk in the cold Chicken Broth (2 cups), increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.

step 3 Slowly whisk in the cold Chicken Broth (2 cups), increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.

step 4

Add Ground Cinnamon (1 pinch), then taste and adjust seasonings as needed. You can add a big pinch of Kosher Salt (to taste).

step 5

Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.

step 5 Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.

Tags

view more tags

Budget-Friendly

Sauces & Dressings

0 Saved

top