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Pantry Friendly Enchilada Sauce in pyrex glass liquid measuring cup side view

Pantry Friendly Enchilada Sauce

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  • Author: Aberdeen
  • Total Time: 15 minutes
  • Yield: About 2 1/2 Cups 1x
  • Diet: Vegan


This pantry friendly enchilada sauce recipe is perfect for anyone looking for a quick and easy Mexican-inspired meal. With just a few simple ingredients and minimal prep, you can create a delicious sauce that's perfect for enchiladas, tacos, and more!


Units Scale
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1/4 cup chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ground Mexican oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon coarse salt


  1. In a small saucepan, whisk together olive oil and cornstarch over medium high heat. Cook for 1 minute, whisking constantly.
  2. Add chili powder, onion powder, garlic powder, oregano, coriander, and paprika. Cook for another minute, whisking constantly.
  3. Add tomato paste, salt and chocolate powder. Whisk constantly until the mixture starts to brown, about another minute.
  4. Whisk in 1 teaspoon of the apple cider vinegar, and cook another 30 seconds to 1 minute.
  5. Pour in vegetable broth, whisking to combine. Bring to a boil and then reduce to a simmer. Cook about 10 minutes, until somewhat thickened, whisking occasionally.
  6. Pour in remaining vinegar. Remove from heat, add salt to taste. Cool completely before storing in an airtight container in the refrigerator up to a week or the freezer up to 3 months. 
  • Cook Time: 15 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mexican