Melt butter or heat oil in a medium saucepot. Once hot, add the flour to make a roux.
Cook and stir constantly until the roux smells like pie crust, about 1 - 2 minutes.
Add the minced garlic, tomato paste, chili powder, cumin, oregano, ground paprika, a pinch of cayenne pepper, salt, and pepper to the roux. Cook, while mixing for another 1 - 2 minutes.
Slowly, whisk in the cold chicken broth or veggie broth into the roux mixture, then let it cook for 5 - 10 minutes or until it starts to thicken slightly. Stirring occasionally.
Once the enchilada sauce has thickened, remove from the heat and stir in the apple cider vinegar. Then it's ready!
Notes
Make sure the chicken broth or veggie broth is cold to prevent lumps in the enchilada sauce. You can use vegetable broth to make it vegetarian.If you buy the tomato paste in the can put the rest into a plastic bag. Flatten the tomato paste in the bag, then put it in the freezer. That way it can stay fresh, and you can either thaw it when you need it next or break a piece off as needed.The Enchilada Sauce freezes well. Just thaw the sauce out before you are ready to use it. Reheat it in a saucepot with 2 - 4 tablespoon of chicken broth and its ready to use!
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.