This enchilada sauce recipe is quick, easy and delicious! You can easily double or triple this recipe and freeze the sauce to have on hand for enchiladas, burritos, and tacos. You only need a few simple ingredients to make it!
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 tablespoons chili seasoning (see note)
- 3 tablespoons all-purpose flour
- 1 cup chicken broth (see note)
- 1 (8-oz) can tomato sauce
- 1/4 teaspoon kosher salt
- Heat the butter and oil in a small saucepan over medium heat. Once the butter is melted add the chili seasoning and stir to combine.
- Add the flour and stir to combine. Cook the mixture for about a minute stirring frequently. Add the broth, tomato sauce, and salt. Stir to combine. Simmer the sauce for five to ten minutes or until it’s thickened.
- Store the enchilada sauce in an airtight container. It will keep in the refridgerator for up to three to four days. Or freeze the sauce for up to 3 months.
Be sure to use a chili (or taco) seasoning blend, which is a combination of different spices, instead of just plain chili powder.
I like chicken stock, but you can also substitute vegetable broth or water. Depending on what you use you may need to adjust the amount of salt in the recipe.
The sauce may thicken up in the refrigerator so you may need to thin it with some stock or water when you reheat it.
Recipe adapted from Dinner, then Dessert
- Category: Sauces
- Method: Stove
- Cuisine: Mexican-American
- Serving Size: about 1/4 cup
- Calories: 83
- Sugar: 1.5g
- Fat: 6.7g
- Carbohydrates: 5.4g
- Fiber: 0.8g
- Protein: 1.2g
Keywords: easy enchilada sauce, homemade enchilada sauce