Homemade Enchilada Sauce
Servings Prep Time
1-2cups 5minutes
Cook Time
15 minutes
Servings Prep Time
1-2cups 5minutes
Cook Time
15 minutes
  • 2TBS Butter(or other healthy fat)
  • 2TBS Flour(all-purpose or gluten-free)
  • 1-3TBS Chili powder (to taste)
  • 1clove garlic
  • To taste Sea salt
  • 1/4tsp Cumin
  • 1/4tsp Oregano(fresh or dried)
  • 2cups Bone broth(chicken, beef or pork stock, ideally homemade)
  1. In a small to medium saucepan, over medium heat, melt butter (or other healthy fat such as coconut oil, olive oil, lard, duck fat, or tallow).
  2. Whisk in the flour over medium heat until blended.
  3. Crush the garlic clove with a garlic press or smash with the side of your chef's knife. Add to the pan.
  4. Stir in the remaining seasonings. Taste as you go, slowly adding the chili powder and salt until it is to your liking and level of heat.
  5. Gradually add the bone broth, whisking constantly to remove lumps.
  6. Reduce heat to low and simmer 10-15 minutes, whisking occasionally until the sauce is thick enough to coat the back of a spoon.
  7. Use the enchilada sauce immediately or refrigerate in a storage container for up to two weeks. You can also freeze it.
Recipe Notes

You can make this enchilada sauce as mild or as hot as you want, depending on how much chili powder you add. Start with a couple teaspoons of chili powder, and keep adding until you get the heat that is to your liking. Please note… this is chili powder, not cayenne powder, which is much spicier.

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You can leave out the flour if you like. You will just need to reduce the broth longer to get a thicker sauce. If you are gluten-free, just use gluten-free flour.