Emeril's Easy Enchilada Sauce
Elevate your enchiladas with "Emeril's Easy Enchilada Sauce," a bold and flavorful homemade sauce that's ready in just 20 minutes! This recipe combines pantry staples like chili powder, tomato paste, and aromatic spices such as cumin, garlic powder, and oregano to create a rich, velvety sauce with a satisfying kick. The base starts with a simple roux, ensuring a thick and luscious texture that clings beautifully to tortillas. Perfect for drizzle, dip, or smothering over your favorite enchilada dishes, this sauce is a game-changer for weeknight dinners or festive feasts. Plus, it’s versatile and incredibly easy to prepare, making it a must-have addition to your Mexican-inspired cooking repertoire! Make a batch ahead of time and enjoy authentic, restaurant-quality flavor anytime.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 6 ounces tomato paste
- 2 cups chicken broth (low sodium)
- 1 cup water
Directions
Step 1
Heat the vegetable oil in a medium saucepan over medium heat.
Step 2
Once the oil is hot, add the flour and whisk continuously for about 1 minute to create a roux. The mixture should be smooth and golden in color.
Step 3
Add the chili powder, ground cumin, garlic powder, onion powder, dried oregano, and salt to the roux. Whisk until the spices are fully incorporated and fragrant, about 30 seconds.
Step 4
Stir in the tomato paste, ensuring it is evenly mixed into the spiced roux.
Step 5
Gradually add the chicken broth and water, whisking constantly to avoid lumps. Bring the mixture to a gentle boil.
Step 6
Reduce the heat to low and allow the sauce to simmer for 10 minutes, stirring occasionally. The sauce should thicken slightly during this time.
Step 7
Taste the sauce and adjust the seasoning as needed, adding more salt if necessary.
Step 8
Remove the saucepan from heat and let the sauce cool slightly before using in your favorite enchilada recipes.
Step 9
Store any leftover sauce in an airtight container in the refrigerator for up to one week or freeze it for longer storage.
Nutrition Facts
| Serving size | (971.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 566.9 |
| Total Fat 28.8g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1980.4mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 20.9g | |
| Protein 12.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 144.3mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1919.6mg | 0% |
Source of Calories