Go Back
Creamy Enchilada Sauce

Creamy Enchilada Sauce Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 tbsp mild chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 8 oz can tomato sauce
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt, plus more to taste

Method
 

  1. Melt butter in a saucepan over medium heat. Whisk in flour, chili powder, cumin, garlic powder, and onion powder. Cook, whisking constantly, for 1 minute until fragrant.
  2. Slowly whisk in tomato sauce and broth. Bring to a simmer, then reduce heat to low. Simmer 5 to 7 minutes, whisking occasionally, until the sauce coats a spoon.
  3. Remove from heat. Stir in heavy cream until smooth and glossy. Season with salt. Let stand 2 minutes before serving; thin with broth if needed.

Notes

The sauce will continue to thicken as it cools. If you’re making it ahead, store it in the fridge and reheat with a splash of broth. For a glossy finish, make sure you whisk well after adding the cream.