Easy Homemade Enchilada Sauce
Store bought enchilada sauce is usually high in sodium and filled with preservatives, colors, and thickeners. Ditch the cans and make your own enchilada sauce at home!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 cup
- 2 tablespoons canola or avocado oil
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons white whole wheat flour can use all-purpose instead
- 4 ounces tomato paste
- 2 cups vegetable broth
Place oil in medium saucepan over medium-high heat. Once hot, add chili powder, cumin, and flour. Cook 30 seconds, or until fragrant. Add tomato paste and broth and bring to a boil.
Once boiling, reduce heat and simmer for at least 10 minutes.
Sauce can be used immediately or made ahead of time. Store in an airtight container for 7 days in the fridge or up to 6 months in the freezer.