Enchilada Sauce



Serving size

about 1/2 cup
30 Minutes

This recipe can easily be multiplied and divided by 2. This recipe keeps well, tightly sealed in the refrigerator, for up to 5 days.

Enchilada Sauce


1 tsp. Olive oil
1 Tbsp. Enriched all purpose white flour (or 1 1/2 Tbsp. garbanzo flour)
1 tsp. Chili powder
1 cup No salt added vegetable stock
2 Tbsp. No salt added tomato paste
1/2 tsp., leaves Dried oregano
1/4 tsp.. Ground cumin
1/4 tsp. Cayenne pepper
1/8 tsp. Salt
2 tsp.. Honey
1 tsp.. Worcestershire sauce


Place the oil in a sauce pan over medium heat.

When the oil is hot slowly add the flour and whisk until blended.

Add the chili powder and cook for about one minute.

Slowly add the stock, whisking continuously.

Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.

Simmer for about 10 minutes.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of all-purpose flour. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is a low sodium recipe.

Recipe Notes

You can purchase enchilada sauce but goodness only knows what is in it these days. Why would you? This takes all of twenty minutes and is so simple as to be almost embarrassing. For a bit of variation, you can replace half of the chili powder with smoked paprika.

"Happy is said to be the family which can eat onions together."

Charles Dudley Warner, Editor