Name: Easy Homemade Enchilada Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 tablespoons vegetable oil (45ml); 3 tablespoons all-purpose flour (24g) – or cornstarch/gluten-free flour for gluten-free option; 3 tablespoons chili powder (adjust to 2 tablespoons for mild or 4 tablespoons for extra spicy); 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon smoked paprika; ¼ teaspoon dried oregano; 2 cups low-sodium chicken broth (480ml) – or vegetable broth for vegetarian/vegan option; 2 tablespoons tomato paste; 1 teaspoon apple cider vinegar; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper

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Introduction

This easy homemade enchilada sauce is rich, flavorful, and perfect for enhancing your Mexican dishes. Made from simple pantry ingredients, it comes together quickly and can be adjusted to your preferred spice level. Whether you’re making enchiladas, tacos, or burritos, this sauce adds a delicious homemade touch.

A white bowl filled with smooth, thick, reddish-brown sauce speckled with small black and green herbs and spices. A spoon held by a woman's hand lifts some of the sauce above the bowl, showing its glossy, creamy texture as it slowly drips back into the bowl. The background is a white marbled surface with soft light enhancing the rich color and shine of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons vegetable oil (45ml)
3 tablespoons all-purpose flour (24g), or cornstarch/gluten-free flour for GF
3 tablespoons chili powder (adjust to 2 tablespoons for mild or 4 tablespoons for extra spicy)
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon dried oregano
2 cups low-sodium chicken broth (480ml), or vegetable broth for vegetarian/vegan
2 tablespoons tomato paste
1 teaspoon apple cider vinegar
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

Instructions

Step 1: Heat vegetable oil in a medium saucepan over medium heat until shimmering. Sprinkle flour evenly over the oil and whisk constantly for 1-2 minutes until golden brown and toasted.
Step 2: Remove the pan from heat and add chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano. Whisk vigorously to combine into a thick paste, then return to medium-low heat.
Step 3: Gradually pour in chicken broth while whisking constantly, starting with ½ cup and adding the remaining broth in stages. This prevents lumps and creates a smooth sauce.
Step 4: Stir in tomato paste until dissolved, then add apple cider vinegar, salt, and black pepper. Whisk until completely smooth and taste to adjust seasonings.
Step 5: Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15-20 minutes, stirring occasionally. The sauce should thicken to coat the back of a spoon.
Step 6: Remove from heat and let cool for 5-10 minutes before transferring to a storage container. Use immediately or refrigerate once cooled to room temperature.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with cornstarch or your favorite gluten-free flour.
If you prefer a milder sauce, reduce the chili powder to 2 tablespoons; increase it to 4 tablespoons for extra heat.
Vegetarian or vegan? Use vegetable broth instead of chicken broth.
To intensify flavor, let the sauce simmer a bit longer to deepen the spices.

Storage

Store the enchilada sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before using. You can also freeze the sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white bowl filled with smooth, rich, dark reddish-brown enchilada sauce that has specks of black and orange spices scattered throughout. A spoon coated with the thick sauce is lifted above the bowl, with sauce dripping back into it in a slow stream, showing its creamy texture and shiny surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for several days or freeze it for longer storage. Just reheat gently before serving.

Can I use fresh chili peppers instead of chili powder?

Fresh chili peppers will change the texture and intensity of the sauce. If you want to use fresh peppers, cook and finely blend them before adding, but the flavor will differ from the traditional chili powder base.