To me, this recipe is a pretty classic enchilada sauce. My recipe is adapted from Cookie+Kate’s Homemade Enchilada Sauce recipe. I absolutely love traditional red enchilada sauce and make it often. My Spinach, Black Bean & Potato Enchiladas Recipe, topped with this sauce, is one of my all-time favorite dinners.
This enchilada sauce freezes well, which makes for quick and easy dinner prep. You can thaw this sauce in the refrigerator the night before you plan to use it or defrost it in the microwave. Dinner, from scratch I should add, can be ready to eat in under an hour.
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Enchilada Sauce
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Loading...Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour
- 1/2 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- A pinch of cinnamon
- 1 teaspoon cocoa powder
- 2 tablespoons tomato paste
- 2 cups vegetable broth
Instructions
In a bowl with a spout, mix tomato paste and vegetable broth with a whisk until combined.
In a medium saucepan, heat olive oil over medium heat.
Mix the flour and spices together in a bowl.
Once the oil is heated, stir in dry ingredients. Cook for about 5 minutes, stirring constantly.
Pour the broth mixture into the saucepan and whisk until the sauce is combined.
Continue to cook, stirring frequently, until the sauce begins to boil and thickens slightly, about 5-10 minutes.
Remove from heat and let cool while you prepare the enchiladas.
Nutrition
-
Serving Size: 1/3 cup
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80 Calories
-
4.5g Carbohydrates
-
7g Fat
-
.4g Fiber
-
.7g Protein
-
1g Saturated fat
-
.7g Sugar
Notes
- You can easily substitute gluten free all purpose flour or any other flour you choose to make this recipe gluten free, but it may not thicken the same way. If you do so, please let me know how it turns out.
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3 Comments
Spinach, Black Bean, & Potato Enchiladas - Our Wandering Kitchen
March 4, 2019 at 4:48 pm[…] make it ahead of time and store in the refrigerator or freezer until you are ready to use it. My enchilada sauce recipe is adapted from Cookie+Kate’s homemade enchilada sauce […]
andrea
October 17, 2019 at 5:23 pmHi .. am finished preparing it and wonder if I can put it in the fridge overnight and bake it tomorrow? or do I need to bake it today and then reheat tomorrow?
Maria
October 18, 2019 at 10:38 amHi Andrea,
I think that leaving it in the refrigerator overnight before baking will work just fine. I usually bake it right after making and then reheat if necessary. Let me know how it goes!
Maria