Making Your Own Enchilada Sauce from Scratch This incredible sauce takes only a matter of minutes to make. And you won’t regret any of the time you spend. It’s so simple it’s almost maddening that I ever spent money on the canned stuff in the first place. The taste is just unparalleled in this enchilada sauce. Roux: In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant. Add: Slowly whisk in the tomato sauce, vegetable stock, garlic powder and cumin. Whisk until it starts to thicken. Remove: Remove from heat and salt and pepper to taste. Tips for the Best Enchilada Sauce Smooth and velvety is the way you want your Homemade Enchilada Sauce, and there are a few ways to master this. Roux: Make sure to cook the flour and chili powder a good full 2 minutes at least. Wait till it’s brown and fragrant before adding the broth. This will make sure the flour is good and toasted and you won’t have any raw flour taste. It also allows the chili powder to bloom enhancing its flavor. Slow: Be sure to add the chicken or vegetable broth slowly, whisking constantly. Add it before you add the tomato sauce too. If you need to stop pouring to give yourself more time to work out the lumps do it. It’ll be ten times easier to dissolve any lumps before you add the tomato sauce. Reduce Heat: Speaking of lumps, it is a lot easier to work them out when the temperature isn’t too hot. You may need to reduce the temperature while you add the chicken or vegetable broth. Once everything is fully incorporated turn the heat up to a good simmer.
