This quick and easy homemade enchilada sauce makes my enchiladas 10x better! This recipe uses simple ingredients and is ready in 15 minutes.
Why You'll Love This Recipe
- Fresher, Brighter Flavor: This enchilada sauce bursts with fresh flavors from natural spices and tomato paste. It contains no unrecognizable ingredients.
- Simple Ingredients: Simple and easy-to-find ingredients, most of which you probably already have.
- Quick and Easy: This sauce comes together in under 15 minutes, making it perfect for weeknight dinners.
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Ingredients & Substitutions
- Chili Powder: This is the base of the enchilada sauce. Use quality chili powder for the best flavor. If your chili powder is over a year old, it might be time to buy a new jar.
- Onion Powder & Garlic Powder: A simple way to add depth of flavor to your sauce.
- Cumin & Dried Oregano: Classic spices that complement the chili powder perfectly.
- Black Pepper: Freshly ground black pepper adds a touch of spice to your sauce.
- Flour: This helps thicken the sauce and create a silky consistency.
- Tomato Paste: The base for the rich tomato flavor.
- Chicken Broth: You can also use beef or vegetable broth.
- Butter: Olive oil or vegetable oil will also work.
- Apple Cider Vinegar: Vinegar brightens the enchilada sauce. You can also use white vinegar or lime juice.
Full ingredient list with quantities in the recipe card below
How to Make Enchilada Sauce
Step 1: Prep the Ingredients. In a small bowl, mix together the chili powder, onion powder, garlic powder, cumin, dried oregano, and black pepper. Measure out the tomato paste and broth.
Step 2: Cook the Roux. Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour/spice mixture. Cook for 1 minute. Whisk in the tomato paste.
Step 3: Gradually Add Broth. Slowly whisk in the broth. Cook at medium heat for 5-7 minutes or until the sauce thickens.
Step 4: Finish the Sauce. Remove from heat and whisk in the apple cider vinegar—season with salt to taste.
It's the perfect sauce for chicken enchiladas and beef enchiladas.
Tips
- Consistency: Once it cools, the sauce will thicken a little. If it is too thin, simmer for a few extra minutes.
- Heat Level: Want a spicier sauce? Add a pinch of cayenne pepper or a few dashes of hot sauce!
Red Enchilada Sauce
Ingredients
- 1 ½ tablespoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 3 tablespoons flour
- 2 tablespoons tomato paste
- 2 ½ cups of chicken broth , beef broth, or vegetable broth
- 4 tablespoons butter , olive oil or avocado oil
- 1 ½ teaspoons apple cider vinegar
- salt to taste
See it. Make it. Eat it!
Instructions
- Mix all the seasoning and flour together in a small bowl.
- Measure out the tomato paste and broth, set it aside.
- Add butter to a saucepan and melt over over medium heat. Add in the flour-spice mixture. Continuously whisk for 1 minute. Then, whisk in the tomato paste.
- Slowly whisk in the broth to prevent clumps from forming.
- Raise the heat to medium and cook for 5-7 minutes or until you get your desired consistency.*
- Remove from heat and whisk in apple cider vinegar. Salt to taste.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Common Questions About Enchilada Sauce
Can I make this sauce ahead of time?
Absolutely! It can be stored in an airtight container in the refrigerator for up to five days.
Can I freeze this sauce?
Yes! Let the sauce cool completely, then store it in a freezer-safe container for up to 3 months.
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