Homemade enchilada sauce is a rich, flavorful, and easy-to-make staple that brings authentic Mexican flavor to your favorite dishes. Made with simple pantry ingredients, this sauce is far superior to store-bought versions, offering a bold, smoky, and slightly spicy kick perfect for enchiladas, tacos, burritos, and more.
Why You’ll Love This Recipe
- Rich and flavorful – Packed with warm spices and a deep, smoky taste.
- Better than store-bought – No preservatives or artificial ingredients.
- Customizable spice level – Adjust the heat to your preference.
- Quick and easy – Ready in just 15 minutes.
- Versatile – Use it for enchiladas, tacos, burritos, or as a dipping sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vegetable oil or butter
- All-purpose flour
- Chili powder
- Garlic powder
- Onion powder
- Ground cumin
- Smoked paprika
- Oregano
- Tomato paste
- Chicken or vegetable broth
- Salt and black pepper
- Apple cider vinegar (optional, for added depth)
Directions
- Make the roux: In a saucepan, heat oil over medium heat. Add flour and whisk continuously for about 1 minute until golden brown.
- Add spices: Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano. Cook for another 30 seconds to release their flavors.
- Incorporate liquids: Whisk in tomato paste and slowly add broth, stirring continuously to avoid lumps.
- Simmer: Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens to your desired consistency.
- Season: Add salt, pepper, and a splash of apple cider vinegar if desired. Adjust seasoning as needed.
- Blend (optional): For an ultra-smooth sauce, blend it with an immersion blender or regular blender.
- Use or store: Use immediately or let cool and store for later use.
Servings and Timing
- Servings: About 2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicy Version: Add cayenne pepper or a chipotle pepper in adobo sauce for extra heat.
- Mild Version: Reduce the chili powder and use mild paprika.
- Gluten-Free: Use cornstarch instead of flour for thickening.
- Smokier Flavor: Add a bit of chipotle powder or liquid smoke.
- Tomato-Free: Skip the tomato paste for a more traditional, deep red sauce.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge before using.
- Reheating: Warm in a saucepan over low heat, adding a little water or broth if it thickens too much.
FAQs
1. Can I make this sauce ahead of time?
Yes! It stores well in the fridge or freezer, making it perfect for meal prep.
2. How can I make it thicker or thinner?
For a thicker sauce, let it simmer longer. For a thinner sauce, add more broth.
3. What type of chili powder should I use?
Use a good-quality chili powder blend, or make your own using ground dried chilies.
4. Can I use fresh tomatoes instead of tomato paste?
Yes, blend and cook down fresh tomatoes for a more natural flavor.
5. How spicy is this sauce?
It has a mild to medium heat, but you can adjust by adding or reducing chili powder.
6. Can I use this sauce for something other than enchiladas?
Absolutely! It works great in tacos, burritos, casseroles, soups, and even as a dipping sauce.
7. What’s the best broth to use?
Chicken broth adds depth, but vegetable broth works for a vegetarian version.
8. Can I use whole wheat flour instead of all-purpose?
Yes, but the texture may be slightly grainier. You can also use cornstarch for a gluten-free option.
9. Why add vinegar to the sauce?
A splash of vinegar enhances the flavors and adds a subtle tang, balancing the richness.
10. How do I make a green enchilada sauce instead?
Use roasted tomatillos, green chilies, and cilantro instead of tomato paste and red chili powder.
Conclusion
Homemade enchilada sauce is an easy and delicious way to elevate your favorite Mexican dishes. With just a few simple ingredients, you can create a sauce that’s bold, flavorful, and free of unnecessary additives. Once you try this homemade version, you’ll never go back to store-bought!
PrintEnchilada Sauce
This easy, homemade enchilada sauce is rich, flavorful, and way better than store-bought! It’s perfect for smothering over enchiladas, burritos, tacos, and more. Made with simple pantry ingredients, this sauce comes together in just 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 2 cups (enough for 8–10 enchiladas) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt (adjust to taste)
- 2 cups (480ml) vegetable or chicken broth
- 1 tablespoon tomato paste (or ½ cup tomato sauce)
- 1 teaspoon apple cider vinegar (or lime juice)
- ½ teaspoon smoked paprika (optional, for extra depth)
Instructions
1. Make the Roux
- Heat the oil in a saucepan over medium heat.
- Add the flour and whisk continuously for 1-2 minutes, until it forms a smooth paste (this helps thicken the sauce).
2. Add the Spices
- Stir in chili powder, garlic powder, onion powder, cumin, oregano, salt, and smoked paprika (if using). Cook for 30 seconds to toast the spices and enhance their flavor.
3. Add Broth and Simmer
- Gradually pour in the broth while whisking constantly to prevent lumps.
- Add the tomato paste and stir until fully dissolved.
- Bring the sauce to a simmer and let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.
4. Final Touches
- Remove from heat and stir in apple cider vinegar or lime juice for a tangy kick.
- Taste and adjust seasoning if needed.
5. Use or Store
- Use immediately, or let it cool and store in an airtight container in the fridge for up to 1 week.
Notes
- Spice Level: Adjust the chili powder amount to make it milder or spicier.
- Thicker Sauce: Simmer longer, or add 1 more tablespoon of flour.
- Make Ahead: This sauce can be made in advance and frozen for up to 3 months.