Simple Preparations

Enchilada Sauce

To be honest, I did not like enchilada sauce … or so I thought. I bought it from the store a couple of times and absolutely hated it, even in the enchilada recipes. So, imagine my surprise at how much I love it now that I make it myself. Yes, love this stuff. This sauce is the star that brings my No-Chicken Bean Enchiladas (recipe coming soon) together. This sauce takes a bit over 10 minutes to make and less than 5 minutes of true effort. It is usually the first thing I make when I am making my enchiladas.

This is basically made from chili powder and those on a non-stimulating diet can use the Chili Powder Substitute (or homemade chili powder) I have on this site. I have had this sauce both ways and I love it the same. I missed nothing! So, please enjoy it!

Enchilada Sauce


  • 2 cups pure water
  • 1 teaspoon no-chicken broth powder (See recipe)
  • 1 teaspoon liquid aminos
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons all-purpose flour
  • 2 ½ tablespoons chili powder (See recipe)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon fine sea salt


  1. Combine water, broth, and liquid aminos into a jar and set mixture aside.
  2. Heat oil in a small saucepan and whisk in flour, until incorporated.  Add in seasonings and cook for 1 more minute, whisking to ensure not to burn.
  3. Then, pour in broth mixture, whisking constantly to combine until no lumps remain.  While pan is uncovered, bring to a simmer and reduce heat to medium-low and allow sauce to bubble for 10 minutes.  The sauce should thicken.
  4. Use in your favorite enchilada recipe.

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