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In a medium bowl, combine the all-purpose flour, ground cumin, garlic powder, salt, chili powder, chipotle chili powder, and dried oregano. Whisk them together thoroughly until well combined.

Heat the olive oil in a large pot or saucepan over medium heat.

Once the oil is hot and shimmering, add the whisked dry ingredient mixture to the pot. Stir continuously and cook for approximately 5 minutes, or until the mixture is bubbling and fragrant, forming a roux.

Add the entire 6-ounce can of tomato paste to the pot, stirring well to incorporate it into the flour and spice mixture. Cook for 1-2 minutes, stirring constantly.

Slowly add the chicken broth to the pot. It is recommended to add the first 2 cups gradually while stirring continuously with a whisk to prevent lumps. Once smooth, the remaining broth can then be added more freely.

Bring the sauce to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 5-7 minutes, allowing it to thicken slightly.

Season the sauce with black pepper to taste. Adjust chipotle chili powder if more spice is desired.

Stir in the 1 teaspoon of vinegar (apple cider or white vinegar) to brighten the flavors.

Remove the enchilada sauce from the heat and allow it to cool slightly before using. The recipe yields approximately 6 cups of enchilada sauce, which can be used immediately, frozen, or canned for later use.


In a medium bowl, combine the all-purpose flour, ground cumin, garlic powder, salt, chili powder, chipotle chili powder, and dried oregano. Whisk them together thoroughly until well combined.

Heat the olive oil in a large pot or saucepan over medium heat.

Once the oil is hot and shimmering, add the whisked dry ingredient mixture to the pot. Stir continuously and cook for approximately 5 minutes, or until the mixture is bubbling and fragrant, forming a roux.

Add the entire 6-ounce can of tomato paste to the pot, stirring well to incorporate it into the flour and spice mixture. Cook for 1-2 minutes, stirring constantly.

Slowly add the chicken broth to the pot. It is recommended to add the first 2 cups gradually while stirring continuously with a whisk to prevent lumps. Once smooth, the remaining broth can then be added more freely.

Bring the sauce to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 5-7 minutes, allowing it to thicken slightly.

Season the sauce with black pepper to taste. Adjust chipotle chili powder if more spice is desired.

Stir in the 1 teaspoon of vinegar (apple cider or white vinegar) to brighten the flavors.

Remove the enchilada sauce from the heat and allow it to cool slightly before using. The recipe yields approximately 6 cups of enchilada sauce, which can be used immediately, frozen, or canned for later use.
