Pioneer Woman Enchilada Sauce
Enchilada sauce is a staple in Mexican and Tex-Mex cuisine. Traditionally made with dried chilies, garlic, and spices, it has been adapted in American kitchens to include chili powder and tomato paste for convenience. The Pioneer Woman’s version is quick, easy, and keeps all the bold flavors, making it ideal for busy weeknights.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: Sauce
- Method: No-cook
- Cuisine: American
Ingredients
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Olive oil (2 tbsp)
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All-purpose flour (2 tbsp)
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Chili powder (3 tbsp)
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Tomato paste (2 tbsp)
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Garlic (2 cloves, minced)
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Chicken broth (2 cups)
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Cumin (1 tsp)
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Oregano (1 tsp)
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Salt (to taste)
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Black pepper (½ tsp)
Instructions
Heat olive oil in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes until golden brown.
Stir in chili powder, cumin, oregano, garlic, salt, and pepper. Cook briefly until fragrant.
Add tomato paste and whisk until it blends smoothly with the spices.
Gradually whisk in chicken broth, stirring constantly to avoid lumps.
Reduce heat and let sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
Taste the sauce and adjust salt or spice level as needed. Use immediately or store for later.