Never buy canned enchilada sauce again! This is so easy! I’ve been surprised how many uses I’ve found for this delicious sauce! It’s amazing on enchiladas, but, also on vegetables, wraps, over rice or drizzled over Buddha bowls. It’s quick to make and it’s not too orange or greasy like the canned type. This is a savory, slightly spicy sauce that will make you lick your spoon! You might enjoy making my vegan enchiladas, or slow cooker enchilada soup. They are both made using this versatile sauce! Or, make instant pot bean, rice and vegetable as the filling and use this sauce and tortillas to make enchiladas.
Thick and Mild Enchilada Sauce – Not just for enchiladas!
Prep time
Cook time
Total time
Never buy canned enchilada sauce from the grocery store again!
Author: Linda Davis
Recipe type: Sauce
Cuisine: Californian
Serves:: makes: 1¾-2 Cups
Ingredients:
- 2 T Vegetable oil, (or any other neutral oil)
- 2 T All-purpose flour or gluten-free flour
- 2 t Chili powder
- ½ t Garlic powder
- ½ t Kosher sea salt
- ¼ t Ground cumin
- ¼ t Dried oregano
- 2 C Chicken or vegetable stock
- 2 t Cornstarch
- 2 t Cold Water
Directions:
- Heat oil in a medium saucepan, over medium-high heat.
- Meanwhile, in a small bowl, combine spices from chili powder to oregano and set aside.
- Add flour and whisk together quickly for 15 seconds to avoid lumps.
- Stir in the prepared bowl of spices and whisk again.
- Then slowly add in stock, whisking constantly to remove lumps.
- Reduce heat to med-med/low and simmer 10-14 minutes until slightly reduced.
- In a small bowl, combine cornstarch and cold water by whisking vigorously, then add to saucepan; whisk again and cook for another minute until thickened.
- It will thicken a bit as it cools, too.
- Use immediately or refrigerate in an air-tight container for up to 3 days
