Homemade Enchilada Sauce is so much better than any of the store-bought brands! The key to great enchiladas is the sauce you use, and this homemade recipe really sends even the most basic enchiladas over the top. It’s so easy to make in under 30 minutes with a handful of inexpensive ingredients!
To make your roux you will need a medium-sized pot over low to medium heat. Add the oil. This will take 2-3 minutes to get the oil hot enough. You can sprinkle a pinch of flour to make sure it sizzles. Once the oil is hot add all the flour and all the dry seasonings. Whisk constantly for 1 minute.
Add the tomato paste to the pot. Whisk for 1 minute.
Slowly pour in the vegetable broth. Whisk constantly so you don’t have any lumps.
Increase the heat so you have a gentle simmer. Whisk the sauce for 11-13 minutes or until the sauce has thickened. You do not want this to boil.
Remove from the heat. It will thicken as it cools.
Once the sauce has cooled place the sauce into an airtight container if you are not using it immediately.
Notes
You can store the sauce in an airtight container for up to 5 days. The enchilada sauce can be frozen in an airtight container for up to 3 months.