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Homemade enchilada sauce

A tasty homemade enchilada sauce that can be made in minutes, and used for all sorts of things - including perfect vegetarian enchiladas!
Cook Time5 mins
Total Time5 mins
Course: Miscellaneous
Cuisine: Mexican, Tex-Mex
Servings: 1 cup
Calories: 76kcal
Author: Becca Heyes


  • 2 tbsp oil
  • 1 tbsp plain flour
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic granules
  • 1 tbsp tomato puree (tomato paste)
  • 250 ml (~ 1 cup) vegetable stock
  • Black pepper


  • Place the oil in a small saucepan over a medium-low heat. Add the flour and spices, and mix thoroughly to produce a fragrant paste. Cook for a minute or so, stirring constantly, then add the tomato puree, and cook for a further 1 minute.
  • Add the vegetable stock a little at a time (I usually add it about 1/3 at a time), mixing well until smooth each time before adding a bit more. When you've added all of the liquid, you should have a smooth, silky sauce.
  • Season with plenty of black pepper (you probably won't need any salt unless you used low-sodium stock), and use to make enchiladas (or something else!).


Serving: 1portion | Calories: 76kcal | Carbohydrates: 3.1g | Protein: 0.6g | Fat: 7g | Saturated Fat: 0.9g | Sodium: 4mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 0.2g | Iron: 0.4mg