Easy Enchilada Sauce

Easy Enchilada Sauce

February 12, 2015

It's so easy to open up a can of enchilada sauce from the store, but guess what?  It's almost just as easy to make it from scratch.  Seriously.  You don't need any crazy ingredients, just a few spices, all purpose flour, chicken stock and tomato paste and that's it!  This super fast recipe can be stored in the fridge for a few days if you're not ready to use it right away, or if you have too much for one meal.  Drizzle any extra over burritos or eggs.  You could even pour it over raw chicken in your slow cooker for easy Mexican pulled chicken sandwiches!  Endless delicious possibilities.



Easy Enchilada Sauce

Yield: 2 1/2 cups


  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1/4 cup chili powder
  • 1 teaspoon aleppo chile
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (or 1/2 teaspoon fresh)
  • 1/2 teaspoon Kosher salt


    1. Heat oil in a medium sauce pan over medium heat.  Add the flour and stir constantly for about 1 minute (don't burn).  Add the remaining ingredients and stir to combine.  Bring to a low boil, then turn the heat down to low and cook for 5 to 10 minutes, until the sauce thickens slightly and is smooth.  Serve immediately or store in an airtight container up to 3 days refrigerated.


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