If you’ve ever dreamed of unlocking the rich, authentic flavors of Mexican cuisine in your own kitchen, this Enchilada Sauce Recipe is about to become your go-to secret weapon. It’s deep, smoky, and perfectly spiced—ready in just 15 minutes! Whether you’re drizzling it over enchiladas, stirring it into soups, or using it as a quick dip, this sauce delivers next-level taste with simple pantry ingredients. Get ready to say goodbye to the store-bought stuff once and for all!
Ingredients You’ll Need
The magic of this Enchilada Sauce Recipe is that it’s made with basic ingredients you probably already have, yet each one plays a crucial role. Together, they create bold flavor, a velvety texture, and that gorgeous brick-red color everyone loves.
- Vegetable Oil: Provides a smooth base and helps the spices bloom for deeper flavor.
- All-Purpose Flour: Acts as a thickener, giving the sauce just the right body and silkiness.
- Chili Powder: The real MVP—choose mild or hot based on your spice tolerance for the sauce’s characteristic warmth and color.
- Ground Cumin: Adds earthy undertones and a cozy, unmistakable Mexican flair.
- Garlic Powder: Brings gentle garlicky depth without being overpowering.
- Onion Powder: Boosts savory notes and rounds out the flavor profile beautifully.
- Dried Oregano: Just a pinch goes a long way toward balancing the robust spices with a hint of herbiness.
- Salt: Essential for bringing all the flavors into perfect harmony—don’t skip it!
- Ground Cinnamon: A touch adds subtle warmth and intrigue, enhancing the sauce’s aroma.
- Tomato Paste: Provides depth, rich color, and a hint of tanginess.
- Low-Sodium Chicken or Vegetable Broth: The liquid gold that brings everything together—choose veggie broth to keep it vegetarian.
- Apple Cider Vinegar (optional): Adds a bright pop of acidity at the very end, lifting all the flavors.
How to Make Enchilada Sauce Recipe
Step 1: Make the Roux
Start by heating vegetable oil in a medium saucepan over medium heat. Once it’s shimmering, whisk in the all-purpose flour so it forms a smooth paste. Let this cook for about 1 minute, stirring constantly—this crucial step creates a flavorful roux, which will thicken your sauce and give it a beautiful, silky texture.
Step 2: Toast the Spices
Sprinkle in your chili powder, cumin, garlic powder, onion powder, dried oregano, salt, and that tiny but mighty pinch of cinnamon. Stir everything together for 30 seconds to unlock all those incredible aromas. Toasting the spices right in the oil and flour mix really wakes up their flavors and infuses your sauce with richness from the very start.
Step 3: Add Tomato Paste and Broth
Next, whisk in the tomato paste until you have a smooth, vibrant mixture—don’t rush, it’ll come together quickly! Now, slowly (and steadily!) pour in your broth, whisking continuously so nothing gets lumpy. This is when the sauce transforms from a spice blend to the glossy, luscious Enchilada Sauce Recipe you’ll want to put on everything.
Step 4: Simmer to Perfection
Bring the sauce up to a gentle simmer, then lower the heat. Let it bubble quietly for 8 to 10 minutes, stirring occasionally. As it simmers, it thickens up and all those spices meld together. Give it a taste—is it just right? Now is the time to splash in apple cider vinegar if you like things bright and perky, and adjust the salt if needed.
Step 5: Use or Store
You can use your enchilada sauce right away, spooning it over freshly rolled enchiladas, or let it cool and stash it in the fridge for weekly meal prep. The flavor only gets better as it sits, making it a fantastic make-ahead staple!
How to Serve Enchilada Sauce Recipe
Garnishes
Finishing touches matter! Try a sprinkle of fresh chopped cilantro, thinly sliced green onions, a scattering of queso fresco, or even a squeeze of lime. These fresh garnishes add pops of color and brightness that really set off the deep, spicy notes of your Enchilada Sauce Recipe.
Side Dishes
This sauce loves to share the spotlight! Pair your enchilada creations with classic Mexican rice, fluffy refried beans, roasted corn, or a vivid green salad. The sauce is also delicious spooned across grilled meats or drizzled over scrambled eggs for breakfast with a kick.
Creative Ways to Present
Think beyond enchiladas—this sauce is a star in so many dishes. Swirl it into soups or stews, use it as a simmer sauce for veggies, or even toss it with roasted potatoes. Layer it into a Mexican lasagna, use it as a topping for baked tacos, or serve it alongside tortilla chips for a zesty dipping sauce everyone will love.
Make Ahead and Storage
Storing Leftovers
Let the sauce cool to room temperature, then pour it into an airtight container. It’ll stay fresh in your refrigerator for up to seven days! A quick stir before using is all it takes to bring back its smooth, pourable consistency.
Freezing
This Enchilada Sauce Recipe freezes like a dream. Portion it out in freezer-friendly containers or zip-top bags, leaving a little space for expansion. Tightly sealed, it will keep its rich flavor for up to three months, ready to breathe life into your weeknight meals at a moment’s notice.
Reheating
Warm the sauce gently in a saucepan over low heat, whisking occasionally. If it’s too thick after chilling or freezing, simply add a splash of broth or water until you reach your preferred consistency. The flavors stay robust, and the texture will rebound right away.
FAQs
Can I make this Enchilada Sauce Recipe gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite 1:1 gluten-free flour blend. The sauce thickens up beautifully and the flavor stays just as bold and satisfying.
How spicy is this recipe, and can I adjust the heat?
This Enchilada Sauce Recipe is usually mild but incredibly flavorful, depending on your chili powder. For more heat, add a dash of cayenne pepper, or tone it down by selecting a mild chili powder and skipping the optional vinegar for less bite.
Which broth should I use—chicken or vegetable?
Either works wonderfully! Chicken broth lends a little extra savory depth, while vegetable broth is perfect for keeping the sauce vegetarian or vegan. Just make sure whichever you choose is low-sodium so you can control the saltiness.
What else can I use this enchilada sauce for besides enchiladas?
Oh, the possibilities are endless! Spoon it over burritos, baked potatoes, grilled chicken, tamale pie, or even scrambled eggs. It also makes a stellar topping for nachos or a flavorful additive to Mexican-inspired casseroles and soups.
Can I double or halve the recipe?
Definitely! This Enchilada Sauce Recipe is easy to scale up or down as needed. Just make sure to use a saucepan that matches your batch size, and adjust cooking times slightly if you’re making a huge quantity.
Final Thoughts
Homemade sauce really transforms any meal, and this Enchilada Sauce Recipe is a labor of love worth every whisk and stir. Whether you’re brand new to homemade Mexican food or already a kitchen pro, I hope this becomes a go-to favorite for you. Try it once and you’ll never look back—your taste buds will thank you!
Print
Enchilada Sauce Recipe
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious homemade enchilada sauce with this easy recipe. Perfect for adding authentic flavor to your favorite enchilada dishes!
Ingredients
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar (optional, for brightness)
Instructions
- Heat the Oil: In a medium saucepan, heat the oil over medium heat.
- Make the Roux: Whisk in the flour and cook for 1 minute to form a roux.
- Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon. Cook for 30 seconds until fragrant.
- Incorporate Broth: Add the tomato paste and whisk until smooth. Gradually whisk in the broth until fully incorporated.
- Simmer: Bring the sauce to a simmer and reduce heat to low. Let simmer for 8–10 minutes, stirring occasionally, until thickened.
- Final Touch: Stir in apple cider vinegar if using, and adjust seasoning to taste. Use immediately or store in the refrigerator for up to 1 week.
Notes
- Use mild chili powder for a less spicy version.
- For a gluten-free version, substitute flour with a 1:1 gluten-free blend.
- This sauce freezes well—store in an airtight container for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
