If you’ve ever had a warm, cheesy enchilada smothered in rich, flavorful sauce, you know that the real magic lies in the enchilada sauce. This deep red, spicy, and tangy sauce brings the whole dish together. Whether you’re cooking beef enchiladas, chicken enchiladas, or even a veggie version, this sauce is your flavor backbone. In this recipe, I’ll guide you step-by-step through making an easy and homemade enchilada sauce that tastes way better than anything from a can. Let’s roll up our sleeves and get saucy!
Quick Facts
Here’s a quick overview to get you started:
| Course | Sauce |
|---|---|
| Cuisine | Mexican-American |
| Difficulty | Easy |
| Servings | 6 (1.5 cups of sauce) |
| Prep Time | 5 minutes |
| Cooking Time | 15 minutes |
| Calories | 50 per 1/4 cup serving |
Equipment Needed
Before you start cooking, let’s make sure your kitchen is ready. Good equipment makes the process smoother and faster.
- Medium saucepan – for cooking and simmering the sauce.
- Whisk – to stir and prevent clumps.
- Measuring cups and spoons – to get your proportions right.
- Spatula or wooden spoon – for stirring ingredients in the pan.
- Fine mesh strainer (optional) – to strain the sauce for an extra-smooth texture.
- Blender (optional) – if you’re making a chunky or roasted version and want it smooth.
These basics are likely already in your kitchen, and they’ll help you nail this recipe with ease.
Ingredients
Here’s what you’ll need to whip up a rich, homemade enchilada sauce:
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon tomato paste
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon apple cider vinegar (optional, for tang)
Instructions
Making enchilada sauce from scratch is simple and only takes about 15 minutes.
- Heat oil in a saucepan over medium heat.
- Whisk in flour and stir constantly for 1 minute to form a roux.
- Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Whisk until fragrant—about 30 seconds.
- Stir in tomato paste, then slowly pour in the broth while whisking to avoid lumps.
- Bring to a simmer, reduce heat, and let cook for 10 minutes until slightly thickened.
- Stir in vinegar (optional), then taste and adjust seasoning if needed.
Essential Note:
For a smoother texture, you can strain the sauce through a fine mesh sieve or blend it for 30 seconds. It stores beautifully—up to 1 week in the fridge or 3 months in the freezer.
