Why You’ll Love This Recipe
- Deep, authentic chili flavor
- Made with simple pantry ingredients
- Quick stovetop preparation
- Easily adjustable spice level
- Free from preservatives and additives
- Perfect for enchiladas, burritos, and casseroles
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
all-purpose flour
chili powder
ground cumin
garlic powder
onion powder
paprika
tomato paste
vegetable broth
salt
black pepper
Directions
- In a medium saucepan over medium heat, warm the olive oil.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.
- Stir in the chili powder, cumin, garlic powder, onion powder, and paprika. Cook briefly to toast the spices.
- Add the tomato paste and whisk until fully incorporated.
- Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
- Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until thickened.
- Season with salt and black pepper to taste.
- Remove from heat and use immediately or allow to cool before storing.
Servings and timing
Servings: Makes about 2 cups (approximately enough for 8 enchiladas)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
- Spicy Version: Add cayenne pepper or chipotle powder for extra heat.
- Smoky Style: Use smoked paprika for deeper flavor.
- Tomato-Forward: Increase the amount of tomato paste slightly for a richer tomato base.
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour or cornstarch.
- Chicken Enchilada Sauce: Replace vegetable broth with chicken broth for added richness.
Storage/Reheating
Store enchilada sauce in an airtight container in the refrigerator for up to 5 days.
To reheat, warm gently in a saucepan over low heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is enchilada sauce made of?
It typically includes oil, flour, chili powder, spices, tomato paste, and broth.
Is this sauce spicy?
It has mild to moderate heat, but you can easily adjust the spice level.
Can I make enchilada sauce without flour?
Yes, you can thicken it with cornstarch or reduce it longer for a thicker consistency.
Can I use fresh garlic instead of garlic powder?
Yes, sauté minced garlic in the oil before adding the flour.
How thick should enchilada sauce be?
It should be thick enough to coat the back of a spoon but still pourable.
Can I use this for other dishes?
Yes, it works well for burritos, casseroles, huevos rancheros, and as a simmer sauce.
Why does my sauce taste bitter?
Too much chili powder or overcooking the spices can cause bitterness. Adjust seasoning carefully.
Can I double the recipe?
Yes, simply double all ingredients and cook as directed.
Is enchilada sauce the same as taco sauce?
No, enchilada sauce is typically richer and thicker than taco sauce.
Can I make this sauce ahead of time?
Yes, it stores and reheats well, making it perfect for meal prep.
Conclusion
Homemade Enchilada Sauce is simple to prepare and delivers bold, authentic flavor that enhances your favorite Mexican-inspired dishes. With pantry-friendly ingredients and quick cooking time, this versatile sauce is a must-have recipe for easy weeknight meals and special gatherings alike. Once you try it from scratch, canned versions won’t compare.
PrintEnchilada Sauce
A rich and bold homemade enchilada sauce made with chili powder, warm spices, and tomato paste, perfect for enchiladas, burritos, and casseroles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings (about 2 cups)
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan over medium heat, warm the olive oil.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.
- Stir in the chili powder, cumin, garlic powder, onion powder, and paprika. Cook briefly to toast the spices.
- Add the tomato paste and whisk until fully incorporated.
- Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
- Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until thickened.
- Season with salt and black pepper to taste.
- Remove from heat and use immediately or allow to cool before storing.
Notes
- Adjust chili powder to control the spice level.
- If the sauce becomes too thick, add a splash of broth or water to thin it.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months in a freezer-safe container.
- For a gluten-free version, substitute flour with gluten-free flour or cornstarch.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
