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Enchilada Sauce

  • Yield: 5 cups 1x


  • 3 tbsp vegetable oil
  • 1 tbsp flour
  • 2 tbsp + 1 tsp chili powder (add more or less of this depending on how hot you like it)
  • 2 3/4 cups chicken or vegetable stock
  • 3 (10.5 oz) cans tomato paste
  • 2 tsp dried oregano
  • 2 tsp cumin
  • 1/2 tsp salt


  1. Heat oil in medium sized pot.
  2. Stir in flour and stir with a whisk until smooth – about 1 min.
  3. Add spices and cook for about 30 seconds.
  4. Add remaining ingredients and bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. The sauce will thicken and you can adjust the seasonings more to your taste if needed.


I like to store this in the freezer in 1 cup portions for when I need it. 🙂