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Homemade Enchilada Sauce

From An Expat Cooks

Homemade Enchilada Sauce

Yields about 2 1/2 Cups


  • 1/4 cup (60 mL) vegetable or canola oil
  • 2 Tablespoons (16 g) all-purpose flour
  • 2 Tablespoons chili powder
  • 1 (8 ounce/226 g) can tomato sauce
  • 1 1/2 cups (360 mL) low-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon salt


Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.