This is an easy, homemade enchilada sauce. From start to finish, it only takes about 30 minutes to prepare. This recipe yields about 3½ cups, which is enough for two 9 x 13” baking dishes of enchiladas… that is, unless you prefer your enchiladas swimming in sauce. In that case, I would advise you to use the full 3½ cups in a single batch.  The robust flavor of the sauce comes mostly from the chili powder, so a really high-quality chili powder is in order for this recipe. And if you want to make your own chili powder, I have a recipe for one, which you can find here.

Enchilada Sauce

Makes about 3½ cups

Ingredients

• 1 large onion, finely diced, about 1½ cups
• 2 tablespoons sunflower oil
• 1½ teaspoons sea salt
• 1 tablespoon flour
• 1½ cups chicken or vegetable stock
• ¼ cup chili powder
• 15 ounce can of tomato puree
• 1 teaspoon oregano
• 1 teaspoon cumin

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the onions and salt, and sauté until slightly translucent, about 5-7 minutes. Next, stir in the flour, and cook for another minute to cook out the raw flour flavor. Then, add the stock, and stir until the mixture thickens, about 2 minutes.   Add the remaining ingredients, and stir until well combined. Once the sauce begins to boil, reduce the heat to a medium-low and simmer for 20 minutes. Check for seasonings. Slather onto your favorite enchiladas!

Soften onions for about 5-7 minutes.

Add flour and cook for 1 additional minute.

Add broth and stir until thickened.

Add remaining ingredients and simmer for 20 minutes.