Let me start by saying this recipe is in no way the traditional way to make an enchilada sauce, that one will take you all day. So, for the purists out there, I’m sorry.
There are a lot of things I have time for right now, but I’m still all for a quick solution. Especially when I can make this out of my pantry.
If you look at a can of enchilada sauce, these are the ingredients you’ll see: spices, flour, water…and then some extra ingredients for thickeners and preservatives.
This one has the same ingredients, without the extra stuff. What I love about this recipe is you can make it as mild or as spicy as you like. I have both types of preference in my house.
If you have your own enchilada recipe, you can get some enchiladas in the oven pretty fast, but you can make this sauce in advance and keep in the fridge for up to 5 days, so make it when you have time.Print
2 tablespoons extra virgin olive oil or canola oil
2 tablespoons whole wheat flour
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 cups water
1 teaspoon white wine vinegar (optional)
In a small saucepan over medium heat, add the oil and flour and whisk for 1 minute.
Add tomato paste, spices, salt, pepper, and water and stir.
Bring to a simmer and simmer on low for 4 minutes.
Use immediately or store in a sealed container for up to 5 days.
If you like your sauce a little spicy, you can add a pinch of cayenne pepper or hot sauce.
- Cook Time: 5 minutes