Easy Enchilada Sauce

These days, one of our favourite meals is enchiladas. For the longest time, I bought canned enchilada sauce, because I didn’t want the hassle of making my own. Recently, I found myself without any sauce when I needed it and was forced to make some. And you know what? It was surprisingly easy!

Easy Enchilada Sauce

I’ve taken a shortcut by using dried spices, and quickly frying them in oil to really draw out their flavours. The cocoa powder and cinnamon might seem like odd additions to some, but they bring a depth to the flavour that I think you’re going to love (just be sure to used unsweetened).

This sauce is so quick, easy, and cheap to make, I can’t see why I’d buy canned enchilada sauce again. Plus it freezes well, so I just double the recipe and freeze half for next time!

Easy Enchilada Sauce

I love to see what you make! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.

 

Easy Enchilada Sauce

Recipe Type: condiment
Makes: 2 cups

Easy Enchilada Sauce

A quick, easy, and cheap alternative to canned sauces.

Ingredients:

  • 3 tbsp Grapeseed Oil (or olive oil)
  • 3 tbsp All-Purpose Flour
  • 2 tbsp Chili Powder*
  • 1 1/2 tsp Unsweetened Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Ground Cumin
  • 1/16 tsp Ground Cinnamon
  • 2 cups Water
  • 2 tbsp Tomato Paste
  • 1 tsp Apple Cider Vinegar

 

Instructions:

Stir together the flour, chili powder, cocoa powder, salt, garlic powder, oregano, cumin, and cinnamon. Set aside.

Whisk together the water and tomato paste until it’s thoroughly combined. Set aside.

In a medium sized saucepan, over medium heat, warm the oil until it’s hot. Once hot, add the flour and spice mixture. Cook until fragrant (about 1 minute), whisking constantly to prevent burning. Slowly pour in the water mixture, whisking constantly to prevent lumps from forming.

Increase heat to high and bring the mixture to a simmer, then reduce heat to medium-low. Gently simmer for 5 – 7 minutes, whisking often, until the sauce has thickened.

Remove from heat, whisk in the vinegar, and add additional salt (if necessary).

 

Note:
*To me, this is a mild sauce, but tastes and the potency of chill powders vary. If you like a bit more heat, add more chili powder to taste.

 

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Easy Enchilada Sauce

 

 

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