If you have ever craved that rich, vibrant flavor of a classic Mexican dinner, then you are going to fall head over heels for this Homemade Enchilada Sauce Recipe. It’s everything you want in an enchilada sauce—smoky, mildly spicy, and perfectly balanced with hints of garlic and oregano. The beauty of making the sauce from scratch is that it fills your kitchen with the most comforting aromas, and you get to control the texture and spice level exactly how you like it. Trust me, once you try this sauce on your enchiladas or even as a dip, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Creating this delicious enchilada sauce is surprisingly straightforward, and the ingredients are pantry staples that work in harmony to build the sauce’s deep flavor, smooth texture, and rich red color.
- Olive oil: Provides a smooth base and helps toast the flour and spices for maximum flavor.
- All-purpose flour: Acts as the thickening agent to give the sauce body and a luscious consistency.
- Chili powder: The star spice that brings smoky warmth and a gentle heat; you can adjust the spice level here.
- Ground cumin: Adds earthiness and a subtle, savory depth to the sauce.
- Onion powder: Packs a mild, sweet onion flavor without any chopping.
- Garlic powder: Infuses the sauce with aromatic garlicky goodness.
- Dried oregano: Lends a faint, herbaceous brightness that lifts the sauce.
- Salt: Enhances all the spices and brings balance to the sauce.
- Chicken broth: The liquid base that carries all the flavors and makes the sauce silky smooth.
- Tomato paste: Boosts the depth of tomato flavor and enriches the color.
How to Make Homemade Enchilada Sauce Recipe
Step 1: Toast the flour in olive oil
Start by heating 3 tablespoons of olive oil over medium heat in a saucepan. Once the oil is warm, whisk in the flour. Keep whisking for about 1 to 2 minutes until the mixture starts foaming. This step is crucial because toasting the flour removes any raw taste and sets the foundation for the sauce’s velvety texture.
Step 2: Add spices and build flavor
Next, whisk in your chili powder, ground cumin, onion powder, garlic powder, dried oregano, and salt. Let these toast together for about a minute while you keep whisking. You’ll notice the mixture becomes fragrant, and those spices bloom beautifully, creating layers of flavor that define the sauce.
Step 3: Slowly incorporate chicken broth
Now, pour in the 2 ½ cups of chicken broth gradually, whisking constantly to avoid lumps. This slow addition ensures smoothness and helps marry all the spices with the liquid. The sauce starts to come together here and you’ll see it begin to thicken as it heats.
Step 4: Stir in tomato paste and simmer
Finally, whisk in the tomato paste until fully blended. Lower the heat and let the sauce simmer gently for 5 to 10 minutes to thicken and develop depth. If you find it thickening too much, just add a splash more chicken broth to reach your perfect consistency. This simmering time allows all the ingredients to meld, making the sauce irresistibly luscious.
How to Serve Homemade Enchilada Sauce Recipe
Garnishes
A drizzle of your homemade enchilada sauce over dishes is fantastic on its own, but for added flair, sprinkle freshly chopped cilantro, crumbled queso fresco, or diced avocados on top. These garnishes not only boost the look but also add fresh, textural contrast to the rich sauce.
Side Dishes
This sauce pairs wonderfully with a variety of sides. Think classic Mexican rice, refried beans, or a simple fresh cabbage slaw. These sides complement the sauce’s bold flavors while keeping the meal balanced and satisfying.
Creative Ways to Present
Don’t limit your homemade enchilada sauce recipe to just enchiladas! Drizzle it over roasted veggies for a smoky punch, mix it into scrambled eggs for a flavorful breakfast twist, or use it as a dipping sauce for crispy tortilla chips. The possibilities are endless and each new idea makes me excited to cook it again.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover sauce, store it in an airtight container in the refrigerator. It will keep fresh for up to one week, making it perfect for a quick weeknight meal addition.
Freezing
This sauce freezes beautifully. Just pour the cooled sauce into a freezer-safe container or bag, leaving some space for expansion. It will last up to three months in the freezer and thaw quickly when you’re ready to use it.
Reheating
To reheat, warm the sauce gently over low heat on the stove, stirring occasionally. If the sauce thickens too much after refrigerating or freezing, add a splash of chicken broth or water to loosen it up and return it to your desired consistency.
FAQs
Can I make this sauce vegetarian or vegan?
Absolutely! Simply substitute the chicken broth with vegetable broth for a vegan-friendly version. The flavor remains robust and delicious without any animal products.
What if I don’t have chili powder?
You can use ground paprika for a milder version or mix paprika with a pinch of cayenne pepper to bring some heat. Adjust amounts to suit your taste buds—the Homemade Enchilada Sauce Recipe is quite forgiving!
How spicy is this sauce?
This sauce has a moderate warmth from chili powder, but it is not overwhelmingly spicy. You can tweak the spice level by changing the amount or type of chili powder or paprika you use, giving you full control over heat intensity.
Can I use flour alternatives to thicken the sauce?
Yes, you can substitute the all-purpose flour with cornstarch or arrowroot powder mixed with a little water. Just add it at the end of cooking and simmer until thickened, but using flour gives the classic texture best suited to the Homemade Enchilada Sauce Recipe.
Is tomato paste necessary?
Tomato paste is key because it provides concentrated tomato flavor and richness that balances the spices. Skipping it will make the sauce lighter and less complex, so it’s highly recommended to keep it in the recipe.
Final Thoughts
There’s something magical about making your own sauce from scratch, and this Homemade Enchilada Sauce Recipe is a shining example. It brings authenticity, incredible flavor, and that personal touch to any Mexican-inspired meal. I hope you enjoy making it as much as I do—it truly transforms simple dishes into something spectacular. So go ahead, grab those ingredients, and start whisking your way to enchilada bliss!
Print
Homemade Enchilada Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2.2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Description
This homemade enchilada sauce recipe is a rich and flavorful Mexican-style sauce made from a blend of chili powder, spices, chicken broth, and tomato paste thickened with a flour and olive oil roux. Perfect for enchiladas, tacos, or as a dipping sauce, it is quick to prepare and brings a vibrant, mildly spicy taste to your dishes.
Ingredients
Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 tablespoons chili powder (or ground paprika for a very mild version, or a mix of chili powder and ground paprika)
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- 2 ½ cups chicken broth
- 2 tablespoons tomato paste
Instructions
- Prepare the roux: Heat olive oil in a medium-sized saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly until the mixture is foaming and lightly cooked.
- Add spices: Whisk in chili powder, ground cumin, onion powder, garlic powder, dried oregano, and salt. Continue cooking and whisking for another minute to allow the spices to bloom.
- Incorporate chicken broth: Slowly pour the chicken broth into the saucepan while whisking constantly to prevent lumps from forming.
- Add tomato paste and simmer: Whisk in the tomato paste until fully incorporated. Simmer the sauce for 5-10 minutes, stirring occasionally, until it thickens to the desired consistency. If the sauce becomes too thick, thin it with a few tablespoons of additional chicken broth.
Notes
- For a mild version, substitute chili powder with ground paprika or a mix of chili powder and paprika.
- This sauce can be made vegetarian by substituting chicken broth with vegetable broth.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- The sauce can be frozen for up to 3 months; thaw completely before reheating.
- If you prefer a gluten-free version, use a gluten-free flour blend instead of all-purpose flour for the roux.
