Enchilada Sauce

Why You’ll Love This Recipe

Enchilada Sauce is a rich, savory, and slightly spicy sauce that forms the heart of many classic Mexican dishes. Its deep red color and robust flavor make it the perfect complement to enchiladas, burritos, tacos, and even rice bowls. This homemade version is easy to make and far superior to store-bought, offering a customizable heat level and fresher taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vegetable oilall-purpose flourchili powderground cumin garlic powderonion powderdried oreganosalttomato pastovegetable brothapple cider vinegar

directions

Heat oil in a saucepan over medium heat.

Whisk in the flour and stir constantly for 1-2 minutes to form a roux.

Add chili powder, cumin, garlic powder, onion powder, oregano, and salt, whisking to combine.

Stir in tomato paste until well incorporated.

Gradually pour in the broth while whisking to prevent lumps.

Bring to a simmer and cook for about 10-15 minutes, until the sauce thickens.

Stir in apple cider vinegar and adjust seasoning as needed.

Let cool slightly before using or storing.

Servings and timing

This recipe makes about 2 cups of enchilada sauce.Preparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes

Variations

Add a pinch of cinnamon and cocoa powder for a mole-inspired depth.

Use fresh garlic and onions for a more aromatic sauce.

Substitute chicken broth for vegetable broth for a richer flavor.

Adjust chili powder for milder or spicier sauce.

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week.Freeze in small portions for up to 3 months.Reheat gently on the stove or in the microwave, adding a splash of water if needed.

FAQs

Can I make this gluten-free?

Yes, use a gluten-free flour blend or cornstarch instead of all-purpose flour.

Is this sauce spicy?

It has a mild to moderate heat, but you can adjust the chili powder to taste.

Can I use tomato sauce instead of paste?

Tomato paste is preferred for a thicker, richer sauce, but sauce can work in a pinch.

What dishes can I use this with?

It’s perfect for enchiladas, tamales, burritos, tacos, or as a dip for chips.

Can I double the recipe?

Absolutely, it scales well for larger batches or meal prep.

How can I make it smoky?

Add a bit of smoked paprika or use chipotle powder.

Do I need to strain the sauce?

Not necessary, but you can for an extra smooth finish.

What if my sauce is too thick?

Add a bit more broth or water to reach your desired consistency.

Is it kid-friendly?

Yes, just use less chili powder for a milder version.

What’s the best way to store leftovers?

Cool completely and refrigerate in a sealed jar or freeze in small portions.

Conclusion

Enchilada Sauce is a staple that can elevate countless meals with its bold and complex flavors. Making it from scratch is quick and easy, and the results are well worth it. Once you try this homemade version, you’ll never go back to the canned kind.

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