Step 1: Cook the Roux and Spices

Start by heating 2 tablespoons of avocado oil or olive oil in a small saucepan over medium-high heat. Once the oil is hot, add the 2 tablespoons of all-purpose flour. Stir continuously for about 1 minute to form a roux. This step creates a foundation for the sauce and prevents it from being too thin later on. Next, sprinkle in the chili powder, garlic powder, ground cumin, and dried oregano. Keep whisking for another minute to toast the spices and release their fragrant oils.

This part is where the magic begins you’ll notice the kitchen filling up with the warm, inviting scent of chili and herbs [[2]]. Whisking constantly ensures the spices don’t burn, which could ruin the flavor of your sauce.

Step 2: Simmer the Sauce

Now comes the fun part! Gradually pour in the 2 cups of chicken or vegetable stock, still whisking continuously to avoid lumps. As the liquid combines with the roux and spices, the mixture will start to come together smoothly. Bring the sauce to a simmer, then lower the heat to medium-low. Allow it to cook uncovered for around 10–15 minutes, letting it thicken slightly while maintaining a gentle bubble.

Don’t rush this step; simmering develops the flavors and gives the sauce its signature velvety texture. While it simmers, feel free to stir occasionally to ensure nothing sticks to the bottom of the pan.

Step 3: Season to Perfection

Once the sauce has reached your desired consistency, give it a taste test. Adjust the seasoning by adding fine sea salt according to your preference. Typically, I find that 1/2 teaspoon of fine sea salt does the trick, but keep in mind that the saltiness may depend on the type of stock you use. Remember, you can always add more later, so start with a small amount and build from there.

Step 4: Serve and Enjoy

Your homemade Enchilada Sauce is now ready to shine! Pour it generously over enchiladas, tamales, or nachos, or store it in an airtight container in the fridge for up to a week. It also freezes well, so consider doubling the batch to save time later. There’s nothing quite like serving a dish drizzled with this homemade sauce it truly elevates the dining experience.