Homemade Enchilada Sauce

For a long time, my kitchen has been home to various delicious enchilada creations. From my zesty chicken enchiladas verde to comforting creamy chicken enchilada soup, and even a hearty slow cooker green enchilada soup, these dishes have graced countless dinner tables. However, one essential component has been a quiet staple in the background, a secret weapon I’ve yet to formally share: my incredibly easy and flavorful homemade enchilada sauce recipe. The time has finally come to reveal this culinary gem!

The beauty of this red enchilada sauce lies in its simplicity and accessibility. You don’t need a trip to a specialty store or a list of obscure ingredients. All you’ll need are basic pantry staples such as tomato paste, your choice of broth, all-purpose flour, and a selection of common spices. This ensures that a batch of rich, authentic enchilada sauce is always within reach, ready to elevate your Tex-Mex creations to new heights.

Why This is The Best Enchilada Sauce Recipe You’ll Ever Make

Once you try this homemade version, you’ll understand why it truly earns the title of “the best.” Forget about the canned varieties lining grocery store shelves; this recipe offers a superior experience in every aspect:

• Incredibly Easy and Quick to Make: Many people assume that making sauces from scratch is a time-consuming endeavor. This enchilada sauce recipe shatters that misconception. It’s so straightforward and quick – taking only about 20 minutes from start to finish – that it’s almost faster than a trip to the store. This budget-friendly and delicious sauce effortlessly comes together, making it a perfect choice for even the busiest cooks.
• A Smarter, Healthier Option: One of the most significant advantages of making your own enchilada sauce is gaining complete control over the ingredients. Store-bought sauces often contain hidden sugars, excessive sodium, artificial colors (yes, many canned sauces have them!), and unwanted preservatives. With this recipe, you know exactly what goes into your sauce – just wholesome ingredients. The taste is not only comparable to store-bought but, in my humble opinion, far superior and fresher.
• Unmatched Flavor and Depth: The act of toasting the spices and flour at the beginning of this recipe awakens their aromatic compounds, creating a profound depth of flavor that canned sauces simply cannot replicate. Each spoonful delivers a complex profile of earthy cumin, smoky paprika, robust chili powder, and the bright tang of tomato, perfectly balanced for an authentic Tex-Mex experience.
• Remarkably Versatile: This isn’t just an enchilada sauce for traditional beef enchiladas. Its rich, adaptable flavor makes it suitable for a myriad of dishes. Spoon it over burrito bowls for a vibrant kick, layer it into beef nachos, or use it as a flavorful base for other Tex-Mex favorites. We particularly love using it to create easy Mexican pizza, a delightful copycat of the Taco Bell classic. Keep a batch on hand in the freezer, and you’ll always be ready for a quick, delicious weekday meal.
• Customizable to Your Liking: Whether you prefer a milder sauce or one with a fiery kick, this recipe allows for easy adjustments. You can modify the amount of chili powder, add a pinch of cayenne for heat, or choose your preferred broth to tailor the flavor to your family’s preferences.

Embrace the joy of homemade cooking with this red enchilada sauce. It’s a game-changer that promises to elevate your culinary adventures!

Key Ingredient Notes for Your Homemade Enchilada Sauce

Each ingredient in this easy enchilada sauce recipe plays a crucial role in building its incredible flavor and perfect consistency. Here’s a closer look at what you’ll need:

• Tomato paste: This concentrated tomato product forms the savory base of our red enchilada sauce, imparting deep umami and a subtle sweetness. If you use canned tomato paste, you’ll often have some leftover. To avoid waste, I highly recommend freezing extra tomato paste in one or two tablespoon portions. You can simply scoop it into an ice cube tray or small freezer bags. This way, you’ll always have a bit on hand for future recipes, like adding richness to soups or stews.
• Low-sodium beef broth: I prefer using beef broth because it lends a profound richness and depth to this enchilada sauce, complementing the spices beautifully. However, if you’re looking for alternatives, chicken broth is an excellent substitute and will still provide a delicious flavor. For a vegetarian or vegan enchilada sauce, simply use vegetable broth. Always opt for low-sodium broth to control the overall saltiness of your dish, allowing you to season to taste.
• Seasonings: The magic of any great sauce lies in its spice blend. You’ll likely find all of these essential Tex-Mex spices already in your pantry:
  • Chili powder: This is the backbone of our enchilada sauce, providing its characteristic red color and a warm, earthy base flavor.
  • Ground cumin: Adds a distinct, smoky, and earthy aroma that is quintessential to Mexican and Tex-Mex cuisine.
  • Garlic powder: Offers a foundational savory note without the need for fresh garlic prep.
  • Smoked paprika: Contributes a beautiful red hue and a subtle, delightful smoky essence that enhances the overall complexity.
  • Dried oregano: Provides a classic, slightly bitter, and aromatic herbal touch. Mexican oregano is ideal if you have it, but standard dried oregano works perfectly.
  • Salt: Essential for bringing out all the flavors. Start with ½ teaspoon of kosher salt and adjust to your preference at the end.
• All-purpose flour: This ingredient is key to thickening our enchilada sauce, creating a smooth, luxurious texture. It forms a roux with the oil, which is the foundation of many sauces. For those needing a gluten-free option, a measure-for-measure gluten-free flour blend can be easily substituted without compromising the sauce’s consistency.
• Oil: A neutral-flavored oil is best here to allow the spices and tomato to shine. Vegetable oil, canola oil, or avocado oil are all excellent choices. Use whichever neutral cooking oil you typically have on hand.

Gathering and understanding these ingredients will help you create the perfect batch of this easy homemade enchilada sauce.

Step-by-Step Guide: How to Make Enchilada Sauce from Scratch

Making your own red enchilada sauce is a surprisingly simple process that yields incredible results. Follow these steps for a smooth, flavorful sauce every time:

1. Prepare Your Dry Ingredients: Begin by measuring out the all-purpose flour, chili powder, ground cumin, garlic powder, smoked paprika, dried oregano, and kosher salt. Place all these dry seasonings into a small bowl and give them a quick whisk to combine. This pre-measurement and mixing step is a valuable tip; it makes the process smoother and prevents scrambling to measure spices while standing at the stovetop.

2. Create the Roux and Toast Spices: In a medium saucepan, warm your chosen neutral oil over medium heat. Once the oil begins to shimmer, indicating it’s hot enough, whisk in your prepared flour and spice mixture. Continue to whisk constantly for about one minute. This crucial step serves two purposes: it cooks out the raw flour taste and, more importantly, it toasts the spices, releasing their full aromatic potential and deepening the overall flavor of your sauce.

3. Incorporate Tomato Paste and Broth: Next, whisk in the tomato paste thoroughly until it’s fully incorporated into the spice-flour mixture. Once smooth, slowly begin to pour in the low-sodium beef broth (or your chosen broth), whisking continuously as you add it. Constant whisking at this stage is essential to prevent lumps and ensure a perfectly smooth, silky enchilada sauce. Take your time with this step.

4. Simmer to Perfection: Bring the enchilada sauce to a gentle simmer over medium heat. Once it starts bubbling lightly, reduce the heat to low to maintain that gentle simmer. Let the sauce cook for 5 to 7 minutes, stirring occasionally, until it thickens to your desired consistency. The longer it simmers, the thicker it will become. If it gets too thick, you can always add a splash more broth to thin it out.

5. Final Seasoning and Cooling: Taste the sauce and adjust the seasoning as needed. You might want a little more salt, or perhaps a pinch of cayenne pepper for extra heat. Once you’re happy with the flavor, remove the sauce from the heat and allow it to cool slightly before using it in your favorite enchiladas or other Tex-Mex dishes. This brief cooling period helps the flavors meld even further.

Creative Ways to Use Your Homemade Enchilada Sauce

Once you’ve mastered this easy enchilada sauce recipe, you’ll discover its endless versatility in the kitchen. Here are some fantastic ways to incorporate this rich, flavorful sauce into your meals, beyond just traditional enchiladas:

• Classic Enchiladas (Of Course!): This sauce is, naturally, perfect for making stellar enchiladas. You can follow my recipe for beef enchiladas, or get creative with your fillings. Simply spread a thin layer of sauce in the bottom of a baking dish. Fill warm tortillas with your choice of shredded cheese, creamy refried beans, tender salsa chicken, or even hearty roasted sweet potatoes and black beans for a vegetarian option. Roll them up, arrange them in the dish, and generously top with more of your homemade red enchilada sauce and a sprinkle of your favorite cheese (Monterey Jack or a Mexican blend work wonderfully). Bake at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through. Garnish with fresh cilantro, sour cream, or avocado slices.
• Delicious Burritos and Bowls: Transform your burritos into “wet burritos” by generously smothering them with warm enchilada sauce before serving. This adds an incredible depth of flavor and moisture. Alternatively, drizzle this flavorful sauce over a southwest-style burrito bowl, layered with fluffy rice, black beans, corn, grilled chicken or seasoned ground beef, cheese, and your favorite toppings like guacamole, pico de gallo, and a dollop of Greek yogurt or sour cream.
• Mexican Pizza Perfection: Say goodbye to takeout and hello to a homemade delight! Use this enchilada sauce instead of marinara for a south-of-the-border pizza experience. Spread it over your pizza crust – whether it’s my easy homemade pizza dough recipe or a store-bought crust – then top with shredded chicken, a Mexican blend cheese, diced onions, corn, sliced jalapeños, or whatever your heart desires. This sauce is also the secret ingredient to crafting a fantastic Taco Bell Mexican pizza copycat at home.
• Tex-Mex Pasta Dishes: Who says enchilada sauce is only for tortillas? Mix it into your favorite cooked pasta to create a unique and flavorful Tex-Mex pasta dish. It coats the noodles beautifully, infusing every bite with that signature robust flavor. Top with plenty of shredded cheddar or a Mexican blend cheese, and perhaps some cooked ground beef or shredded chicken for a complete meal. Add some sautéed bell peppers and onions for extra veggies.
• Huevos Rancheros & Breakfast Burritos: Elevate your breakfast or brunch by spooning warm enchilada sauce over fried eggs for a homemade huevos rancheros experience. It also makes an excellent addition to breakfast burritos, either mixed into the filling or drizzled over the top before serving.
• Casseroles and Bakes: Use this sauce as a base or layer in various casseroles. Think about layering it with rice, beans, meat, and cheese for a comforting and easy weeknight bake.

With this amazing homemade enchilada sauce, your culinary possibilities are truly endless!

Storage & Reheating for Your Homemade Enchilada Sauce

Making a batch of homemade enchilada sauce means you can enjoy delicious Tex-Mex meals throughout the week or even months! Proper storage ensures its freshness and flavor:

• Refrigerator: After preparing your enchilada sauce, allow it to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will remain fresh and flavorful for up to one week. This makes it perfect for meal prepping on a Sunday for quick dinners during the busy work week.
• Freezer: This enchilada sauce recipe freezes beautifully, making it an excellent candidate for batch cooking. Store the cooled sauce in a zip-top freezer bag, removing as much air as possible, or an airtight freezer-safe container for up to three months. I often double or triple the recipe when I make it, then pour the sauce into freezer bags and lay them flat on a baking sheet to freeze. Once solid, they can be stacked efficiently, saving freezer space.
  • Thawing Instructions: To thaw, simply transfer a frozen bag or container of sauce to the refrigerator overnight. For a quicker thaw, you can submerge the sealed freezer bag in a bowl of warm water until the sauce thaws enough to scoop into a saucepan or microwave-safe dish to gently reheat. Specialized tools like Souper Cubes are also fantastic for freezing individual portions, allowing you to grab just the amount you need.

Having a stash of homemade enchilada sauce in your freezer is a true game-changer for spontaneous Taco Tuesdays or any time a craving for rich, authentic Tex-Mex flavor strikes!

Frequently Asked Questions About Homemade Enchilada Sauce

Here are answers to some common questions about making and using this delicious enchilada sauce:

• Can I make this enchilada sauce gluten-free? Absolutely! The only ingredient containing gluten is the all-purpose flour. Simply substitute your favorite measure-for-measure gluten-free flour blend, and the recipe will work perfectly while remaining gluten-free.
• How can I make the sauce spicier? If you enjoy a little heat, there are several ways to kick up the spice level. You can add ¼ to ½ teaspoon (or more, to taste) of cayenne pepper along with the other dry seasonings. Another option is to add a pinch of chipotle powder for a smoky heat, or even a dash of your favorite hot sauce at the end.
• What if my sauce is too thick or too thin? Don’t worry, adjusting the consistency is easy! If your sauce is too thick, simply whisk in a tablespoon or two of additional broth until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a few more minutes to allow more liquid to evaporate, or create a quick slurry of 1 teaspoon flour mixed with 1 tablespoon cold water, then whisk it into the simmering sauce and cook for another minute.
• Can I use a different type of oil? Yes, any neutral-flavored cooking oil will work well in this recipe. Vegetable oil, canola oil, and avocado oil are all great choices as they won’t impart any strong flavors to the sauce. Olive oil can also be used, but choose a light olive oil to avoid a strong flavor profile.
• Is it okay to make a double batch of this sauce? Definitely! This recipe is ideal for doubling or even tripling, especially if you plan to freeze portions for future meals. Just be sure to use a larger saucepan to accommodate the increased volume and ensure even cooking.

Hopefully, these answers help you feel confident in making and enjoying your incredible homemade enchilada sauce!

Recipe

Enchilada Sauce Recipe

5 from 1 vote

By Rachel Gurk

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 8

SaveSaved
Pin
Print

This enchilada sauce recipe is so easy and delicious, you’ll never buy it at the grocery store again! Made with pantry staples, this simple sauce comes together with minimal time and effort.

Ingredients 

• ▢ 3 tablespoons all-purpose flour
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon smoked paprika
• ▢ ¼ teaspoon dried oregano
• ▢ ½ teaspoon kosher salt (or to taste)
• ▢ 3 tablespoons oil (vegetable, canola, or avocado)
• ▢ 2 tablespoons tomato paste (I use no-salt-added)
• ▢ 2 cups low-sodium beef broth

Instructions 

• In a small bowl, measure out flour, chili powder, cumin, garlic powder, smoked paprika, oregano, and salt. Whisk to combine well.
  3 tablespoons all-purpose flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon dried oregano, ½ teaspoon kosher salt
• Heat oil in a medium saucepan over medium heat. Once the oil is hot and shimmering, add the flour and spice mixture and whisk continuously for 1 minute to toast the spices and cook out the raw flour taste.
  3 tablespoons oil
• Whisk in the tomato paste until completely combined and smooth. Then, slowly add the broth, continuing to whisk constantly to prevent lumps.
  2 tablespoons tomato paste, 2 cups low-sodium beef broth
• Bring the enchilada sauce to a gentle simmer. Reduce the heat to low and let it cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
• Taste the sauce and adjust seasoning as needed, adding more salt or a pinch of cayenne for heat if desired.
• Remove the sauce from heat and let it cool slightly before using in your favorite Tex-Mex recipes.

Notes

• Spice level: As written, this is a fairly mild sauce, suitable for most palates. For a spicier kick, consider adding ¼ teaspoon or more of cayenne pepper powder along with the other dry seasonings in step 1.
• Broth options: While beef broth adds a rich depth, you can easily substitute chicken broth for a lighter flavor, or vegetable broth for a delicious vegetarian and vegan-friendly sauce.
• Storage recommendations: Store any leftover homemade enchilada sauce in an airtight container in the refrigerator for up to one week. For longer preservation, this sauce freezes beautifully for up to three months.

Nutrition

Serving: 0.25cup, Calories: 68kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Sodium: 304mg, Potassium: 196mg, Fiber: 1g, Sugar: 1g, Vitamin A: 423IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!