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Easy Enchilada Sauce

Use this sauce for our Enchilada Casserole or with your other favorite casserole, enchiladas, or as a dip!Image (5)-2-1



  • 2 tbsp olive oil
  • 2 tbsp flour
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • Pinch of cinnamon
  • 3 tbsp tomato paste
  • 2 cups vegetable broth
  • Fresh ground black pepper, to taste


  1. Measure/whisk together dry ingredients. Prepare tomato paste and veg broth, set by stove.
  2. Warm oil in a medium pot over medium heat until it's hot enough that a sprinkle of the spices sizzles if you add to pot. Once warm, add flour/spices mix, whisk constantly until fragrant and darker in color (about 1 min).
  3. Add in tomato paste, whisk to combine then slowly whisk in broth. Raise the heat and bring to simmer, then reduce to keep a gentle simmer. Cook, continuing to whisk, for another 5-ish minutes or until sauce has thickened a bit.
  4. Remove from heat and add fresh black pepper and any other desired seasonings.


Image (4)-2-1



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