Name: Homemade Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon dried oregano; ¼ teaspoon salt (or to taste); 2 tablespoons tomato paste; 2 cups chicken broth or vegetable broth

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If you’ve ever felt like store-bought sauces just don’t hit the mark, you’re in for a treat! This Homemade Enchilada Sauce is rich, bold, and so easy to make that you’ll wonder why you haven’t been whipping it up from scratch all along. With a perfect balance of smoky chili, aromatic spices, and a velvety texture, this sauce transforms simple meals into fiesta-worthy favorites. It’s my go-to for weeknight enchiladas, but honestly, I drizzle it on everything from eggs to roasted veggies. Once you taste the difference, you’ll never look back!

Homemade Enchilada Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s break down what you’ll need for this Homemade Enchilada Sauce. Each ingredient is chosen for a reason—some add body, others bring spice, and a few sneak in that irresistible depth of flavor. Simple pantry staples come together to create a sauce that’s so much more than the sum of its parts!

Vegetable Oil: Helps sauté the flour and spices, creating a silky base for the sauce.
All-Purpose Flour: Acts as a thickening agent, giving the sauce that classic, scoopable texture.
Chili Powder: The star of the show, providing warmth, smokiness, and that signature deep red color.
Ground Cumin: Adds earthy, slightly nutty undertones that make the sauce unmistakably Mexican.
Garlic Powder: Rounds out the flavor with a mellow garlicky punch—no chopping required.
Onion Powder: Brings subtle sweetness and savory notes, balancing out the spices.
Dried Oregano: A pinch of herbal brightness that lifts all the other flavors.
Salt (or to taste): Essential for enhancing every ingredient—taste as you go!
Tomato Paste: Gives body, tang, and a touch of sweetness, making the sauce especially luscious.
Chicken Broth or Vegetable Broth: The liquid base that ties everything together; choose your favorite for a vegetarian or meaty twist.

How to Make Homemade Enchilada Sauce

Step 1: Make the Roux

Start by heating the vegetable oil in a medium saucepan over medium heat. Once shimmering, whisk in the flour. Stir constantly for about a minute—just until the mixture bubbles and turns slightly golden. This quick roux is your secret weapon for a smooth, rich sauce that clings beautifully to every bite.

Step 2: Toast the Spices

Add your chili powder, ground cumin, garlic powder, onion powder, dried oregano, and salt straight into the roux. Keep stirring for 30 seconds—just enough time for the spices to bloom and become fragrant. This step unlocks their full flavor potential, making your Homemade Enchilada Sauce taste vibrant and fresh.

Step 3: Incorporate Tomato Paste

Next, whisk in the tomato paste. This thick, concentrated tomato goodness not only adds color and body but also deepens the overall flavor. Make sure it’s fully incorporated before moving on!

Step 4: Pour in the Broth

Now, slowly pour your broth into the saucepan, whisking continuously to avoid any lumps. Take your time—the goal is a silky, lump-free sauce that’s evenly blended. Once all the broth is in, bring everything to a gentle simmer.

Step 5: Simmer and Thicken

Lower the heat and let your sauce bubble away gently for 10 to 15 minutes, stirring occasionally. You’ll notice it thickening up to that perfect, pour-over-everything consistency. Taste and adjust the salt if needed—trust your palate!

Step 6: Use or Store

Once thickened, your Homemade Enchilada Sauce is ready to use immediately. Pour it over enchiladas, spoon it onto tacos, or let it cool and store for later adventures in deliciousness.

How to Serve Homemade Enchilada Sauce

Garnishes

Don’t underestimate the power of a good garnish! Fresh cilantro, a sprinkle of crumbled queso fresco, or thinly sliced green onions can add a pop of color and an extra layer of flavor to your enchilada creations. A squeeze of lime can also brighten things up if you love a citrusy twist.

Side Dishes

This sauce is a natural fit with classic Mexican sides. Pair your enchiladas with fluffy Spanish rice, creamy refried beans, or a simple corn salad. The sauce’s bold flavors make it a perfect companion for these comforting sides, bringing your meal together beautifully.

Creative Ways to Present

Beyond enchiladas, try drizzling this sauce over breakfast burritos, roasted potatoes, or even scrambled eggs for a zesty morning treat. For parties, use it as a dip for tortilla chips or as a simmer sauce for mini meatballs—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Leftover Homemade Enchilada Sauce keeps beautifully in the fridge. Pour it into a sealed jar or airtight container, and it’ll stay fresh for up to a week. It’s a lifesaver for quick weeknight meals or last-minute flavor boosts!

Freezing

This sauce freezes like a dream. Let it cool completely, then portion into freezer-safe bags or containers. It’ll keep for up to three months. Just thaw overnight in the fridge and your next enchilada night is already halfway made.

Reheating

To reheat, simply warm the sauce gently in a saucepan over low heat, stirring occasionally. If it’s thickened up a bit in the fridge or freezer, add a splash of broth or water to loosen it to your desired consistency.

FAQs

Can I make Homemade Enchilada Sauce gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend or even cornstarch. The results are just as velvety and delicious.

How spicy is this sauce?

This Homemade Enchilada Sauce has a medium warmth from the chili powder, but you’re in control. For extra heat, add a pinch of cayenne or a splash of your preferred hot sauce. For a milder sauce, choose a mild chili powder.

Can I double the recipe for meal prep?

Yes, this recipe doubles (or even triples) beautifully. Make a large batch and freeze in portions so you always have Homemade Enchilada Sauce on hand for quick meals.

What if I don’t have tomato paste?

If you’re out of tomato paste, you can substitute with a couple tablespoons of tomato sauce or puree. The flavor will be slightly lighter, but it will still be delicious!

Is it vegetarian or vegan?

It’s vegetarian as written, and you can make it vegan by using vegetable broth. All the other ingredients are plant-based, so it’s easy to adapt for different dietary needs.

Final Thoughts

I can’t wait for you to experience the magic of Homemade Enchilada Sauce in your own kitchen. It’s a simple recipe that delivers big flavor, and once you try it, you’ll never go back to the canned stuff. Dive in, get creative, and watch how this sauce transforms your favorite dishes!

Homemade Enchilada Sauce Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 cups 1x
Diet: Non-Vegetarian

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Description

A simple and flavorful homemade enchilada sauce made from scratch with a blend of chili powder, spices, tomato paste, and broth. Perfect for enchiladas, tacos, burritos, or as a versatile Mexican-inspired sauce to add depth and heat to your dishes.

Ingredients

Scale

Base

2 tablespoons vegetable oil
2 tablespoons all-purpose flour

Spices

3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon salt (or to taste)

Other Ingredients

2 tablespoons tomato paste
2 cups chicken broth or vegetable broth

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Instructions

Heat the oil and make a roux: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a smooth roux which will thicken the sauce.
Add spices: Stir in the chili powder, ground cumin, garlic powder, onion powder, dried oregano, and salt. Continue stirring for 30 seconds to 1 minute until the spices become fragrant, enhancing the sauce’s depth of flavor.
Incorporate tomato paste: Whisk in the tomato paste until fully combined with the roux and spices, creating a rich, concentrated base for the sauce.
Add broth gradually: Slowly pour in the chicken or vegetable broth while whisking continuously. This prevents lumps and ensures a smooth, even sauce consistency.
Simmer the sauce: Bring the mixture to a gentle simmer, then reduce heat to low. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld beautifully.
Adjust seasoning and store: Taste the sauce and adjust the salt or spices if needed. Use immediately or let cool and store in the refrigerator for up to one week.

Notes

For extra heat, add a pinch of cayenne pepper or a dash of hot sauce while cooking.
This sauce freezes well; consider doubling the recipe for batch cooking.
Use this sauce not only for enchiladas but also for tacos, burritos, or as a simmer sauce to add rich flavor to your dishes.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Stovetop
Cuisine: Mexican