Easy Homemade Enchilada Sauce Recipe
This easy homemade enchilada sauce recipe delivers a rich, smoky, and mildly spicy sauce perfect for enchiladas, tacos, or dipping. Made from pantry staples like chili powder, tomato paste, and spices, this sauce simmers to develop deep flavor and a smooth texture that coats your dishes beautifully.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Approximately 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Sauce Base
- 3 tablespoons vegetable oil (45ml)
- 3 tablespoons all-purpose flour (24g) – or cornstarch/gluten-free flour for gluten-free option
Spices
- 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
Liquids & Seasoning
- 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
Instructions
- Heat the oil and toast the flour: In a medium saucepan over medium heat, heat 3 tablespoons vegetable oil until shimmering. Sprinkle 3 tablespoons all-purpose flour evenly over the oil. Whisk constantly for 1-2 minutes until the flour turns golden brown and emits a toasted aroma, creating a roux base for the sauce.
- Add the spices off heat: Remove the pan from the heat. Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, and ¼ teaspoon dried oregano. Whisk vigorously to combine all into a thick aromatic paste.
- Incorporate the broth gradually: Return the pan to medium-low heat. Gradually pour in 2 cups low-sodium chicken broth in stages, beginning with ½ cup, whisking constantly to prevent lumps and to achieve a smooth sauce consistency.
- Mix in tomato paste and seasonings: Stir in 2 tablespoons tomato paste until fully dissolved. Add 1 teaspoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk thoroughly to blend all ingredients smoothly. Taste and adjust seasoning as needed.
- Simmer to thicken: Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Cool and store: Remove the sauce from heat and let it cool for 5-10 minutes. Transfer to a storage container. The sauce can be used immediately or refrigerated once cooled to room temperature for later use.
Notes
- Use gluten-free flour or cornstarch as a substitute for all-purpose flour to make this sauce gluten-free.
- Adjust chili powder quantity to tailor the spiciness to your liking.
- Vegetable broth can replace chicken broth to make the sauce suitable for vegetarian or vegan diets.
- The sauce thickens as it simmers; if too thick, add a splash of broth to adjust consistency.
- Store in an airtight container in the refrigerator for up to one week.
Keywords: enchilada sauce, homemade enchilada sauce, easy enchilada sauce, Mexican sauce recipe, chili sauce, spicy sauce
