Enchiladas are amazing. There are so many different filling options for enchiladas, the options almost seem endless. This is why I love making them! You can change out the filling and suddenly you have an entirely different meal. Plus, this enchilada sauce will have you looking for excuses to make enchiladas for dinner again!
Some of you may know, I had an older version of this recipe on the blog. But, after tweaking the recipe several times and wanting an easier and quicker option, I’ve updated the recipe! Now, the recipe uses fewer spices but ones that everyone typically has in their kitchen. But don’t worry, it doesn’t lack flavor.
Start making the enchilada sauce by melting the butter in a large cast iron. While it’s melting, measure out your spices as well as the vegetable broth. For vegetable broth, I prefer to use Better than Boullion, which you can get here. Set those aside while you add the flour. Cook and whisk the flour into the butter until a paste forms. Cook this paste for another minute before adding the spices. Allow the spices to bloom and cook for one minute, whisking every so often.
Next, add the vegetable broth and tomato paste. Whisk all of the ingredients together until the enchilada sauce is smooth. Cover the sauce, reduce the heat to medium-low, and allow the sauce to cook for ten minutes. This will thicken the sauce and create that perfect consistency. Finally, remove the lid, stir it again, and reduce the heat to low until you’re ready to use it.
You can store the enchilada sauce in the fridge for up to five days in an airtight container. I use mine for enchiladas of course, but also on tostadas, in burritos, and on eggs. You’ll pretty much want this sauce on anything and everything!
Enchilada SaucePrint This
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 1/2 tbsp chili powder
- 3 tsp cumin
- 1 tsp cayenne
- 1 6 oz can of tomato paste
- 4 1/2 cups vegetable broth (4 1/2 cups boiling water and 4 1/2 tsp better than bouillon vegetable base)
In a dutch oven, melt the unsalted butter over medium heat.
While the butter is melting, measure out the spices in a small bowl and set them aside. Prep the vegetable broth and set it aside.
Once the butter is melted, add the flour. Whisk the flour into the butter until paste forms. Allow the butter and flour to continue to cook, as you continue whisking, for another minute. Add the spices. Stir the spices into the paste mixture and allow the spices to cook, whisking occasionally, for one minute.
Add the vegetable broth and tomato paste. Whisk it all together until smooth. Reduce the heat to medium-low and allow the enchilada sauce to simmer for 10 minutes with the lid on. This thickens the sauce. Remove the lid, reduce the heat to low, and stir occasionally until you’re ready to make your enchiladas.
Enchilada sauce can be made and stored in the fridge in an air-tight container for 5 days.