What type of chili powder should I use for the sauce?

I like to use regular chili powder for this particular recipe, but you can swap it out with chipotle chili powder or ancho chili powder if you prefer a smokier flavor. Just keep in mind that they are a little spicier than regular chili powder.

Can I freeze the sauce?

Yes! Check out the freezing and storage section for more info.

Can I make the sauce ahead of time?

Absolutely. In fact, that's the point! Scroll down for storage details.

Pantry Friendly Enchilada Sauce

Name: Pantry Friendly Enchilada Sauce
Cook time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 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

Pantry Friendly Enchilada Sauce

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

Description

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!

Ingredients

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

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Instructions

In a small saucepan, whisk together olive oil and cornstarch over medium high heat. Cook for 1 minute, whisking constantly.
Add chili powder, onion powder, garlic powder, oregano, coriander, and paprika. Cook for another minute, whisking constantly.
Add tomato paste, salt and chocolate powder. Whisk constantly until the mixture starts to brown, about another minute.
Whisk in 1 teaspoon of the apple cider vinegar, and cook another 30 seconds to 1 minute.
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.
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.