Slightly spicy with a strong tomato presence, Homemade Enchilada Sauce is a great sauce to have on hand to help make meal prep faster and easier. In addition to enchiladas, this sauce is a great base for casseroles, pasta, meat, and soup dishes. And, it’s freezer friendly too!
Using a roomy, heavy-bottomed sauce pan, heat the vegetable oil over medium-high heat.
Whisk in the flour and allow the flour to cook in the oil for about a minute or so.
Add the chili powder, oregano, cumin, and salt. Cook for 1 minute.
Next, add the vegetable stock and the tomato paste. Whisk the ingredients together until the tomato paste has no lumps remaining. Allow the mixture to come to a low boil.
Reduce the heat to a low simmer, place a cover on the sauce pan, and allow the sauce to simmer for 10 minutes.
Once the sauce has reached the desired consistency/thickness, allow to cool slightly before transferring to a glass jar with a good sealing lid. Refrigerate for up to 4 days. Otherwise, transfer sauce to freezer-friendly container and freeze for up to 30 days.
For freezing purposes, it’s a good idea to freeze into 1-cup portions. This way, you won’t need to thaw the entire batch for one recipe.