Enchilada Sauce

Enchilada Sauce

Yield: 4 cups


  • 6 tbs olive oil
  • 6 tbs whole wheat or all-purpose flour
  • 4 tsp ground chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 4 tbs tomato paste
  • 4 cups vegetable broth
  • 2 tsp apple cider vinegar or distilled white vinegar
  • Freshly ground black pepper, to taste


  1. Measure the flour and spices into a small bowl.
  2. In a medium-sized pot, warm the oil over medium heat.
  3. Add in the flour and spice mixture.
  4. Cook for 1 minute while whisking constantly.
  5. Whisk in the tomato paste, then slowly pour in the broth, while still whisking.
  6. Bring the mixture to a simmer for five minutes, stir often, until the sauce has thickened.
  7. Remove from heat and whisk in the vinegar and season with a generous amount of black pepper.

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