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  • Enchilada Sauce

    25 minutes

    vegan 1 comment

    A mild, yet very flavorful classic enchilada sauce made from scratch. You can make this recipe ahead of time and store in the refrigerator or freezer.

    Save Enchilada Sauce

    Enchilada Sauce

    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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    Yield: 6 Servings
    Prep Time: 10 minutes Cooking Time: 15 minutes

    A mild, yet very flavorful classic enchilada sauce made from scratch. You can make this recipe ahead of time and store in the refrigerator or freezer.

    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

    1

    In a bowl with a spout, mix tomato paste and vegetable broth with a whisk until combined.

    2

    In a medium saucepan, heat olive oil over medium heat.

    3

    Mix the flour and spices together in a bowl.

    4

    Once the oil is heated, stir in dry ingredients. Cook for about 5 minutes, stirring constantly.

    5

    Pour the broth mixture into the saucepan and whisk until the sauce is combined.

    6

    Continue to cook, stirring frequently, until the sauce begins to boil and thickens slightly, about 5-10 minutes.

    7

    Remove from heat and let cool while you prepare the enchiladas.

    Nutrition

    • Serving Size: 1/3 cup
    • 80 Calories
    • 4.5g Carbohydrates
    • 7g Fat
    • .4g Fiber
    • .7g Protein
    • 1g Saturated fat
    • .7g Sugar
    Estimated per-serving amount

    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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    1 Comment

  • Reply
    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 […]

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