Enchilada Sauce

Enchilada Sauce

Yield: 3 1/2 cups


  • 2 tbs olive oil or avocado oil
  • 2 tbs whole wheat flour
  • 1/4 cup New Mexico or California chili powder
  • 1 (28 ounce) can tomato sauce / 1 28-oz can tomatoes chopped in blender
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt or powder
  • 1/8 tsp cocoa
  • 1 tsp apple cider vinegar or distilled white vinegar (optional)
  • salt to taste


  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce / tomatoes, cumin, garlic powder, and onion salt / powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
  3. Add apple cider vinegar, if desired.
  4. Season to taste with salt.

Variations & Notes:

  • You can also use 6-8 oz. of tomato paste + 2 cups of vegetable broth, instead of the tomato sauce / canned tomatoes.

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