Once you've had homemade enchilada sauce, there's no going back to store bought! This sauce comes together in just minutes and it's so easy to customize for your family with the perfect amount of spice.
Combine flour and seasonings in a small bowl. Set aside.
In a saucepan or pot over medium heat, warm oil. When a sprinkle of flour mixture sizzles on contact, add flour and spice mixture. Whisk 1 minute until deep in color.
Whisk in tomato sauce. Pour broth over, continuously whisking.
Reduce heat to low to simmer. Whisk 5 minutes or until sauce has thickened.
Remove from heat. Sauce will continue to thicken.
Video
Notes
Tips
To thin the sauce, simply add a little more broth or even water if necessary.
For an extra layer of spice, add extra chili powder and even a dash of hot sauce.
Substitutions
Vegetable Broth - substitute water or stock
Gluten Free - Use gluten free flour.
To store
Refrigerate - When properly stored, homemade enchilada sauce will last 5-7 days in the fridge. It can thicken when it's refrigerated so just thin it out with a little extra vegetable broth or water as needed.
Freeze - Freeze enchilada sauce for up to three months in a glass container or a plastic bag. This rich sauce will discolor your plastic containers, so keep that in mind! To defrost, simply leave in the refrigerator for 24 hours before using.