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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Homemade Enchilada Sauce Recipe

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This recipe for Homemade Enchilada Sauce, by , is from The MACY Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacalyn Macy


3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if youíre sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
Ĺ teaspoon garlic powder
ľ teaspoon dried oregano
ľ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until itís hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and donít step away from the stove!
Once itís ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Personal Notes:
Personal Notes:
Enchilada sauce recipe adapted from spinach artichoke enchiladas.
MAKE IT GLUTEN FREE: Just use gluten-free all-purpose flour blend. I tried with Bobís Red Mill brand and it worked great.
MAKE IT TOMATO FREE: You can omit the tomato paste. You might want to up the spices a bit. The sauce wonít taste quite like the enchilada sauce you might buy at the store, but it will still be good!
CHANGE IT UP: The chili powder, cumin, and garlic powder are essential here but feel free to change up the other spices to suit your preferences.




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