How to make flavorful enchilada sauce using pantry staples in under 15 minutes. This simple, homemade sauce lasts for days in the fridge and can be frozen.
2 tablespoons neutral oil like olive oil, grape seed, avocado oil or safflower
2 tablespoons all-purpose flour or gluten-free all-purpose flour blend
1 tablespoon chili powder, see notes
1 teaspoon ground cumin
1/2 teaspoon garlic powder or substitute 2 minced cloves garlic
1/2 teaspoon ground coriander, optional
1/2 teaspoon dried oregano, see notes
2 tablespoons tomato paste
1/4 teaspoon salt or more to taste
1 teaspoon apple cider vinegar
Heat oil in a deep skillet or medium saucepan over medium heat. Add the flour and cook, stirring often until the flour smells nutty, about 1 minute.
Stir in the chili powder, cumin, garlic powder (or fresh garlic), coriander, oregano, and the tomato paste. Stir, breaking the tomato paste up a bit, for 30 seconds to one minute more.
While whisking, gradually pour in the broth and bring to a simmer. Simmer until thickened. If the sauce seems too thin, continue to simmer until reduced and thickened slightly.
Season with salt and stir in the apple cider vinegar.
Use straight away or save for later. Store homemade enchilada sauce in the refrigerator up to a week. Freeze it for a month or more.