Description
A quick homemade red enchilada sauce made without tomatoes, tomato paste, or tomato sauce. It uses chili powder, broth, and a simple roux for a mild, smooth sauce.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk constantly for about 1 minute to make a smooth roux.
- Add the chili powder, garlic powder, onion powder, cumin, and salt. Stir for about 30 seconds, just until the spices are fragrant. Do not let them burn.
- Slowly pour in the broth while whisking constantly to prevent lumps.
- Bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Taste and adjust the salt if needed. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
- For a milder sauce, start with 2 tablespoons and add more to taste.
- For gluten-free enchilada sauce, use a gluten-free all-purpose flour blend.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This recipe is written with EVOO but you can use other cooking oils like avacado oil or vegetable oil.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
