Go Back Print

Homemade Enchilada Sauce

Prep: 5 min
Cook: 3 min
Total: 8 min


Ingredients for about 2 cups or 8 fourth-cup servings:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp wheat flour
  • 1 tbsp minced garlic
  • 3/4 cup chopped tomatoes
  • 1/3 cup tomato sauce
  • 1.75 cup low sodium chicken broth
  • Seasonings:
    • 1 tsp onion powder
    • 2 tbsp chili powder
    • 1 tsp cayenne pepper
    • 1/2 tbsp cumin
    • 1/2 tbsp Mexican oregano
    • sea salt & pepper to taste


Step 1

Set a nonstick skillet on medium heat.

Step 2

When the skillet is hot, add olive oil and wheat flour. Cook for about 3 minutes until the wheat flour turns dark brown and remember to stir frequently with a wooden spoon or spatula.

Step 3

Toss in garlic and allow it to cook for about 1 minute.

Step 4

Add 1 cup of chicken broth, tomato sauce and chopped tomatoes. Stir and allow the sauce to simmer for about 5 minutes. As you stir, mash the chopped tomatoes in order to thicken the sauce.

Step 5

Add in the seasonings and stir thoroughly.  Add the remaining 3/4 cup chicken broth.  Stir, remove from the heat and allow the sauce to cool and thicken.  If you prefer a thinner sauce, add tablespoons of chicken broth until you reach your desired consistency.  Season to taste with sea salt & pepper.

Step 6

Store in an airtight container/jar in the refrigerator.