Homemade Enchilada Sauce

Serving 10 people

45 min


  • chili powder 2 tbsp chili powder
  • cumin 1/2 tsp cumin
  • fire roasted canned tomatoes 1 (14.5oz) can diced fire roasted tomatoes
  • flour 2 tbsp flour
  • garlic salt 1/2 tsp garlic salt
  • onion powder 1/2 tsp onion powder
  • vegetable broth 1 1/4 cup chicken broth or vegetable broth
  • cannola oil 1/4 cup vegetable or cannola oil
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How to make it

  1. Place the diced tomatoes in a blender or food processor and blend until smooth then set aside.
  2. Heat the oil in a large sauce pan over medium heat. Gradually add the flour and chili powder while whisking until the mixture is smooth and no lumps are present. Continue to whisk while you pour in the blended tomatoes and chicken broth.
  3. Add the remaining spices and once the mixture begins to bubble slightly turn the heat to low and let simmer for 5 to 10 minutes, whisking occasionally, until the flavors have blended. Use sauce in a recipe, or store in an air tight container in the fridge for later use. Enjoy!