Simple Homemade Enchilada Sauce
Make this simple homemade enchilada sauce with just a little olive oil, flour, spices, and vegetable based broth in under 30 minutes. Best of all you can control the seasonings and the sodium content. You can even freeze it for later!
Ingredients
- 2 Tbsp Olive Oil
- 2 Tbsp Organic AP Flour
- 2 cups Filtered or Spring Water
- 1/2 tsp Better than Bouillon Seasoned Vegetable Base
- 3 Tbsp Organic Chili Powder
- 1 tsp Organic Cumin
- 1 tsp Organic Onion Powder
- 1 tsp Organic Garlic Powder
- 1/8 tsp Organic Smoked Paprika
- 1/8 tsp Optional for Spicier Sauce: Organic Cayenne Pepper
Instructions
- In a small bowl combine Chili Powder, Cumin, Onion Powder, Garlic Powder, and Smoked Paprika. Set aside. For spicy sauce add: Cayenne Pepper
- Add room temperature filtered water to a pourable measuring cup and mix with Better than Bouillon Seasoned Vegetable Base until combined. Set aside.
- Preheat a small saucepan over medium heat. Add Olive Oil.
- Sprinkle AP Flour over the oil and begin to whisk right away. Whisk until the flour clumps together.
- Add all the spices to the clumped flour and give it a few quick stirs with the whisk.
- Slowly pour the Better than Bouillon liquid into the sauce pan, whisking continuously to avoid clumps. Continue whisking until the sauce is smooth and all incorporated.
- Allow the sauce to simmer over medium heat for about 15 minutes. It will begin to thicken up as it simmers. Whisk occasionally to avoid sticking to the bottom of the pan.
- Allow to cool slightly before using. Keeps in the refrigerator for up to 5 days or allow to completely cool, refrigerate overnight, and then place in the freezer to save it for later!