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You can use it with regular enchiladas but you can also use this sauce in an enchilada bowl. This sauce has organic ingredients and is vegan hence we are making the best vegan enchilada sauce. Are you ready to learn how to make the best enchilada sauce recipe? Let’s get started!
Enchilada Sauce Ingredients
To make this enchilada sauce recipe make sure you put the following ingredients on your shopping list:
- Sunflower oil
- All-purpose organic flour
- Chili powder
- Paprika powder
- Garlic powder
- Cumin
- Oregano
- Parsley
- Vegetable stock
- Tomato sauce
You can find all the ingredient amounts and instructions in the recipe card at the bottom of this post.
How To Make Enchilada Sauce
To make this enchilada sauce recipe you have to start with a roux which is a base for your sauce. It originates from the French kitchen.
You can make a roux using flour combined with butter or oil like sunflower oil or olive oil. When combined it turns into a batter-like consistency.
The roux in this recipe is made with oil.
Preheat a small pan over medium heat and add two tablespoons of vegetable oil. Slowly add two teaspoons of organic flour using a teaspoon.
Stir the mixture with a whisk before adding the next teaspoon of flour until all flour is combined into the oil and mix these together over low to medium heat.
Add splashes of vegetable stock when the mixture is to dry. Stir with a whisk until you get a creamy mash. You need to let the roux cook on low heat.
When the roux is cooked which takes a couple of minutes then add the herbs and spices like:
- Cumin
- Paprika
- Chili powder
- Garlic powder
- Parsley
- Oregano
Mix thoroughly while adding the remaining vegetable broth. Beat the sauce with a whisk or spoon as the flour can turn into lumps.
Lastly, you can add the tomato sauce then let the sauce simmer so the sauce can thicken. Do not let it cook for too long. It is ready to use.
A Super Easy Enchilada Sauce Recipe
Making a sauce from scratch can be a daunting task.
But just like with many other recipes once you have done it and see how easy it is to make yourself you are wondering why you are still buying these sauces from the store.
They are convenient and easy as you open the bottle or packet and put it in a pan. But store-bought sauces usually contain a lot of salt and taste enhancers.
When you make your own sauce, you can determine how many salt and other taste enhancers you are using.
This sauce does not contain any added salt. The vegetable broth has salt so no need to add additional salt. Further, this sauce is so worth it to make from scratch.
The taste is amazing and I promise you will want to make this recipe over and over again. It is not called the best vegan enchilada sauce recipe for nothing.
Great Recipes To Use Enchilada Sauce With
This homemade enchilada sauce is so good you can add it to your favorite enchilada recipes like:
- Chicken enchilada
- Turkey enchilada bowl
- Enchilada with spinach and eggs
- Turkey enchiladas
- Breakfast enchiladas
How To Store Enchilada Sauce?
You can store this enchilada sauce in the fridge for a max of 5 days in an airtight container. This sauce freezes very well and can be stored in an airtight container as well.
Thaw the enchilada sauce before using it. Then stir through and put it on your enchiladas and bake it in the oven.
I hope you enjoy how to make the best enchilada sauce recipe!
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The best vegan enchilada sauce recipe
Looking for the best enchilada sauce recipe? It is vegan, creamy, easy to make, and great on enchiladas, tacos, or burritos.
Ingredients
- 2 tbsp sunflower oil
- 2 tablespoons all-purpose organic flour
- ½ tablespoon chili powder
- ½ tablespoon paprika powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon parsley
- 2 cups of vegetable stock
- 5 tablespoons tomato sauce
Instructions
- Heat a small pan over low to medium heat
- Add 2 tbsp of sunflower oil
- Stir 2 tbsp of all-purpose organic flour through the oil. Let it simmer and add small splashes (the size of a tablespoon) of stock to the mixture until you get a smooth sauce
- Now add the spices and herbs the chili powder, paprika powder, garlic powder, cumin, oregano and parsley
- Keep on stirring with a whisk while adding the 2 cups of vegetable stock to prevent lumps from forming
- When all of the vegetable stock is add let the sauce simmer for a minute before you add the tomato sauce
- Then let the sauce simmer for 15 minutes until it thickens
Notes
The chili powder I use is quite hot there for I use only ½ tbsp. If you use a mild chili powder you can add more e.g 2-4 tbsp.
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Nutrition facts
Calories: 85; Fat: 7.2g; Carbs: 4.4g; Protein: 1.1g;
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