I am thrilled to share my Healthy Enchilada Sauce Recipe. Infused with chili powder, garlic powder, and ground cumin simmered in chicken broth and enriched with tomato sauce, vegetable oil, and all purpose flour, this home enchilada sauce crafts a bold, inviting blend of flavors that promises to captivate your appetite.
I recently stumbled upon this homemade enchilada sauce recipe from RecipeGirl.com and thought it was a game changer. I’m always on the hunt for that perfect blend of flavors and this sauce really delivers on that promise.
I started with 2 tablespoons of vegetable oil and mixed it with 2 tablespoons of all purpose flour to create a smooth base. Then I added 1/4 cup chili powder for that classic kick, along with 2 cups chicken broth and a can of tomato sauce for that deep, rich flavor.
I also tossed in some garlic powder, ground cumin and a little dried oregano, then seasoned it just right with salt to taste. This isn’t just your average enchilada dipping sauce its a healthy enchilada sauce recipe that turns out sweet and savory at the same time.
It’s perfect for anyone looking to try a real home enchilada sauce that’s truly Mexican yummy.
Why I Like this Recipe
I love this enchilada sauce recipe because it’s super simple yet packs a punch with flavor. First, I like that the spices, like chili powder and cumin, give it a warm, rich taste that feels homemade and genuine. Second, I really appreciate how easy it is to make; even if I mess up a little, the process is pretty forgiving and there’s room to adjust it to my taste. Third, I enjoy that I can control the thickness of the sauce by adding a bit more chicken broth if necessary, which makes it versatile for different dishes. Lastly, it makes my whole kitchen smell amazing while it cooks, which always puts me in a good mood for eating later.
Ingredients
- Chili powder introduces bold heat, earthy flavor and antioxidants giving depth to the sauce.
- Chicken broth delivers savory richness, fluid consistency and essential protein nutrients for flavor.
- Tomato sauce adds tangy zest natural fiber and vibrant color that complement the spices.
- Garlic powder gives robust aroma, subtle heat and boosts the overall savory profile.
- All purpose flour thickens the sauce by creating a smooth texture while balancing spice intensity.
- Vegetable oil starts the roux offering essential fats and enriching the flavor foundation.
- Ground cumin offers warm earthy notes along with a subtly sweet, nutty infusion for complexity.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
How to Make this
1. Heat the vegetable oil in a saucepan over medium heat.
2. Stir in the all purpose flour and cook it for about 1 or 2 minutes until it starts to bubble.
3. Mix in the chili powder and let it cook for around 30 seconds so it gets fragrant.
4. Slowly pour in the chicken broth while whisking so no lumps form.
5. Add the tomato sauce, garlic powder, ground cumin, and dried oregano, and then mix it all together.
6. Bring the mixture to a simmer and let it cook for about 10 minutes until the sauce thickens a bit.
7. Taste your sauce and stir in salt to your liking.
8. If the sauce looks too thick, you can add a little more chicken broth to thin it out.
9. Once it reaches your preferred consistency, remove the saucepan from the heat.
10. Use the enchilada sauce immediately on your enchiladas or let it cool and store in the fridge for later use.
Equipment Needed
1. Medium saucepan – you’ll be using this to heat the oil and cook the flour
2. Stove – this is needed to provide the medium heat for the saucepan
3. Measuring spoons – for things like the chili powder, garlic powder, cumin and oregano
4. Measuring cups – to measure out the chicken broth and tomato sauce
5. Whisk – to mix the chicken broth into the flour mixture and avoid lumps
6. Stirring spoon – helps with mixing at different steps during cooking
7. A container – if you plan to store the sauce in the fridge afterward
FAQ
Enchilada Sauce Recipe Substitutions and Variations
- Vegetable oil: If you don’t have vegetable oil, you can swap in canola or even olive oil although olive oil might give it a slightly stronger flavor.
- Chicken broth: No chicken broth? Try low-sodium vegetable broth or even water with a bouillon cube, they work pretty well in a pinch.
- All purpose flour: If you’re out or need a gluten-free option, you could use chickpea flour or even a bit of cornstarch, just adjust the amount a little.
- Chili powder: You can mix equal parts smoked paprika, a small pinch of cayenne pepper and a bit more cumin to get a similar flavor if you ran out of chili powder.
Pro Tips
1. When you’re browning the flour in the oil, make sure its heated enough so it bubbles, but dont let it go too long or it might get a burnt taste.
2. As you slowly add in the chicken broth, keep whisking nonstop so no clumps form. It can be a bit tricky sometimes so just do it slowly.
3. Let the spices get a nice toasty flavor in the oil for just a few secs like 30 seconds only because if they burn, the sauce might taste bitter.
4. If your sauce ends up too thick for your liking, dont hesitate to toss in some extra broth or even a splash of water to get just the right consistency.

Enchilada Sauce Recipe
I am thrilled to share my Healthy Enchilada Sauce Recipe. Infused with chili powder, garlic powder, and ground cumin simmered in chicken broth and enriched with tomato sauce, vegetable oil, and all purpose flour, this home enchilada sauce crafts a bold, inviting blend of flavors that promises to captivate your appetite.
4
servings
120
kcal
Equipment: 1. Medium saucepan – you’ll be using this to heat the oil and cook the flour
2. Stove – this is needed to provide the medium heat for the saucepan
3. Measuring spoons – for things like the chili powder, garlic powder, cumin and oregano
4. Measuring cups – to measure out the chicken broth and tomato sauce
5. Whisk – to mix the chicken broth into the flour mixture and avoid lumps
6. Stirring spoon – helps with mixing at different steps during cooking
7. A container – if you plan to store the sauce in the fridge afterward
Ingredients
-
2 tablespoons vegetable oil
-
2 tablespoons all purpose flour
-
1/4 cup chili powder
-
2 cups chicken broth
-
1 can (8 ounces) tomato sauce
-
1 teaspoon garlic powder
-
1 teaspoon ground cumin
-
1/2 teaspoon dried oregano
-
Salt to taste
Directions
- Heat the vegetable oil in a saucepan over medium heat.
- Stir in the all purpose flour and cook it for about 1 or 2 minutes until it starts to bubble.
- Mix in the chili powder and let it cook for around 30 seconds so it gets fragrant.
- Slowly pour in the chicken broth while whisking so no lumps form.
- Add the tomato sauce, garlic powder, ground cumin, and dried oregano, and then mix it all together.
- Bring the mixture to a simmer and let it cook for about 10 minutes until the sauce thickens a bit.
- Taste your sauce and stir in salt to your liking.
- If the sauce looks too thick, you can add a little more chicken broth to thin it out.
- Once it reaches your preferred consistency, remove the saucepan from the heat.
- Use the enchilada sauce immediately on your enchiladas or let it cool and store in the fridge for later use.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 120kcal
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 3g
- Monounsaturated: 2g
- Cholesterol: 10mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 3g
- Protein: 3g
- Vitamin A: 800IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 1mg