Easy Homemade Enchilada Sauce

I have said this before, but I’m not a recipe follower. Which is also why I’m not a baker–apparently it’s really important not to eyeball things when you’re baking. Who knew. My easy homemade enchilada sauce is a hit though so this last time I made it, I tried to carefully write down “exact” measurements and all that jazz so it can be recreated. Here goes nothing.

The first tip to make this crazy good sauce is to use a good chili powder, it definitely makes all the difference. The California Chili Powder pictured is my favorite but I’ve also bought the jumbo one from Costco and it tastes delicious too. Keep in mind that different chili powders will result in different shades of sauce color. I’ve made anywhere from brown to vibrant red, all delish.

Ingredients

2 tablespoons Avocado oil (olive oil works too or any other vegetable oil)

2 tablespoons of flour (all-purpose or gluten free)

4 tablespoons of chili powder

1 teaspoon of salt

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups of chicken broth

Directions

1. Heat oil in a saucepan over medium-high heat. Add flour then whisk together for two minutes. Add all spices. Whisk until fragrant.
2. Gradually add in stock and continue to whisk
3. Reduce heat to simmer for 10-15 minutes until slightly thickened
4. Use immediately or refrigerate up to 5 days

Tips + Tricks

If you make chicken enchiladas, I like to boil the chicken, use that water as the stock and then make the enchilada sauce in the same saucepan. The flavor is incredible.

Mix up multiple batches of the spices at once and save them in baggies for future use.

This sauce is fairly mild but that 100% depends on the type of chili powder you use. Experiment and find what you like!

Let us know if you make this enchilada sauce and what you think! Use #okayestmoms on Instagram to share!

If you love Mexican food as much as us, can we suggest our Super Easy Crockpot Mexican Chicken?