This quick and easy homemade enchilada sauce makes my enchiladas 10x better! This recipe uses simple ingredients and is ready in 15 minutes.
Recipe Overview
Time: 15 Minutes
Ingredients: Chicken broth, butter, flour, tomato paste, chili powder, pepper, cumin, onion powder, garlic powder, oregano, apple cider vinegar
Ease: Easy
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Chili Powder: This is the backbone of the enchilada sauce, so quality matters. Use a fresh American-style chili powder (chili powder sold outside the US is sometimes just cayenne). If your chili powder is over a year old, replacing it will noticeably improve the flavor.
Onion Powder & Garlic Powder: A simple way to add depth of flavor to your sauce. You can substitute one with the other if you need to.
Cumin & Dried Oregano: Classic enchilada sauce spices that complement the chili powder. Mexican oregano works exceptionally well, but regular dried oregano is a great substitute.
Black Pepper: Freshly ground black pepper adds a touch of spice to your sauce; you can omit it if you want.
Flour: Used to thicken the sauce and give it a smooth, silky texture. You can substitute gluten-free all-purpose flour or use cornstarch (½ tablespoon mixed with water, added at the end).
Tomato Paste: The base for the rich tomato flavor. I suggest you use tomato paste; tomato sauce would give you a lighter taste and change the texture of the sauce.
Chicken Broth: Adds body and flavor. Beef broth creates a slightly richer sauce, while vegetable broth works well for a vegetarian option.
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
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.
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.
Gradually Add Broth
Slowly whisk in the broth. Cook at medium heat for 5-7 minutes or until the sauce thickens.
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!
- Prep: Measure out all the ingredients before making the sauce. Once you start, it comes together pretty quickly.
- Add broth gradually: Pour the broth in slowly while whisking. This step is key for a smooth, lump-free sauce. If you dump it all in at once, it's harder to recover the texture.
- Don't skip the acid: The apple cider vinegar (or lime juice) balances the richness and wakes up the spices. Add it off heat so the flavor stays bright.
Common Questions About Enchilada Sauce
Absolutely! It can be stored in an airtight container in the refrigerator for up to five days.
Yes! Let the sauce cool completely, then store it in a freezer-safe container for up to 3 months.
This sauce is mild. For more heat, add a pinch of cayenne powder, chipotle chili powder, or use a spicier chili powder.
Yes. This sauce works well for enchilada casseroles, smothered burritos, stacked enchiladas, rice bowls, or as a simmer sauce for chicken or beef.
Red Enchilada Sauce
Ingredients
- 1 ½ tablespoons 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 and keep them nearby.
- Melt the butter in a medium saucepan over medium heat. Add the flour and spice mixture, whisking constantly for 1 minute until fragrant. Whisk in the tomato paste until smooth.
- Slowly pour in the broth while whisking continuously to prevent lumps.
- Increase the heat slightly (medium to medium-high) and cook for 5-7 minutes, whisking often, until the sauce thickens to 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.
Natalie Luther-Sands says
This enchilada sauce turned out so well. My husband liked it a lot better than our usual canned enchilada sauce. This was quick and delicious. This recipe will now be our go-to sauce. Thanks for sharing!
Tess says
Yummy. Love me some Tex mex food!
Thanks for the recipes