Enchilada Sauce

Alysen

This vegan tomato-based sauce is better than the canned version! You only need 8 simple ingredients to make the best enchilada sauce ever.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 10

Total Time 10

Course Main Course, sauce

Cuisine Mexican

Servings people

Calories 10 kcal

Equipment

Sauce pan
Whisk

Ingredients

1 8-ounce can tomato sauce
1 tablespoon liquid smoke
1 ½ cup vegetable broth
2 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon oregano

Instructions

Combine tomato sauce, liquid smoke, and vegetable broth in a medium sauce pan.
Add flour, chili powder, cumin, garlic powder, and oregano to the pan. Whisk well to combine.
Bring the enchilada sauce to a boil, then simmer for 5 minutes to thicken.

Notes

You can swap vegetable broth for chicken broth.
You can add other spices if you want.
This enchilada sauce freezes well for up to 3 months.

Nutrition

Calories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 132mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 264IUVitamin C: 1mgCalcium: 5mgIron: 1mg