Kathy Pitts Enchilada Sauce

This homemade enchilada sauce offers a comforting, home-style alternative to store-bought jars. By creating a roux with flour and fat, then blooming chili powder, cumin, and oregano, you build a deep, rich flavor base that is both savory and slightly spicy. The sauce thickens beautifully as it simmers, creating the perfect coating for rolled tortillas filled with chicken, beef, or cheese. It is a versatile staple that brings warmth and authenticity to any Mexican-inspired meal. Perfect for weeknight dinners or family gatherings, this recipe relies on pantry staples to deliver a consistent, delicious result every time.

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 27.3

Description

This homemade enchilada sauce offers a comforting, home-style alternative to store-bought jars. By creating a roux with flour and fat, then blooming chili powder, cumin, and oregano, you build a deep, rich flavor base that is both savory and slightly spicy. The sauce thickens beautifully as it simmers, creating the perfect coating for rolled tortillas filled with chicken, beef, or cheese. It is a versatile staple that brings warmth and authenticity to any Mexican-inspired meal. Perfect for weeknight dinners or family gatherings, this recipe relies on pantry staples to deliver a consistent, delicious result every time.

Ingredients

2 Tbsp. of flour, and as much chili powder (the stuff that contains

Directions

1
In a saucepan, combine the flour and fat over medium heat.
2
Add chili powder, cumin, oregano, and salt to the flour mixture.
3
Cook the flour/fat/chile mixture, stirring constantly, until a thick paste forms.
4
Ensure the mixture does not brown during cooking.
5
Gradually whisk in enough chicken broth to create a medium-thick sauce consistency.
6
Simmer the sauce for a few minutes until smooth and heated through.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 27.3kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Start with 1/4 cup of chili powder and adjust to taste depending on your preferred heat level.

For a vegan version, use vegetable oil instead of animal fat and vegetable broth instead of chicken broth.

This sauce has a flavor profile similar to classic frozen TV dinner enchiladas.

Store leftover sauce in an airtight container in the refrigerator for up to one week.

Keywords: enchilada sauce, mexican, homemade, chili powder, roux, easy, quick, comfort food, dinner, spicy, flour, cumin, oregano, broth, classic, pantry staples, rolled tortillas, family meal, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/kathy-pitts-enchilada-sauce/