Homemade Enchilada Sauce Recipe
This Homemade Enchilada Sauce is the secret weapon that takes your Mexican-inspired meals from good to absolutely unforgettable. With just a handful of pantry staples and 15 minutes, you’ll have a glossy, rich, flavor-packed sauce that will have you wondering why you ever reached for the store-bought stuff. Whether you’re drizzling it over cheesy enchiladas, smothering burritos, or using it as a zesty base for creative dishes, this simple recipe unlocks bold color and deep, smoky flavors that everyone around your table will rave about. Let’s make every bite shine with the magic of Homemade Enchilada Sauce!
Ingredients You’ll Need
You’ll be amazed at how straightforward this ingredient list is—each item plays a special role in creating the perfect Homemade Enchilada Sauce, from its velvety texture to its deep, savory kick. Stock up on these basics and you’ll always have the foundation for something truly delicious.
- Vegetable oil: Helps create a smooth roux and allows the spices to bloom for extra aromatic depth.
- All-purpose flour: Thickens the sauce, giving it that perfect, pourable consistency.
- Chili powder: Packs a punch of warmth, smokiness, and vibrant red color that defines this sauce.
- Ground cumin: Brings earthy, savory undertones that round out the flavor beautifully.
- Garlic powder: A touch of garlicky flavor without chopping—easy and essential.
- Onion powder: Adds subtle sweetness and depth for a well-rounded taste.
- Dried oregano: Introduces a whisper of herbal brightness to the sauce.
- Salt: Enhances all the other flavors; be sure to taste and adjust to your liking.
- Tomato paste: Gives body, tang, and gorgeous color—plus it helps everything meld together.
- Chicken or vegetable broth: The liquid backbone, infusing richness and letting the spices shine. Use veggie broth for a vegan-friendly version.
How to Make Homemade Enchilada Sauce
Step 1: Start with a Roux
Begin by heating the vegetable oil in a medium saucepan over medium heat. Once shimmering, whisk in the flour, stirring constantly. You’re looking for a light golden color after about a minute—this roux is what gives Homemade Enchilada Sauce its silky texture and ensures it clings to every bite.
Step 2: Bloom the Spices
Sprinkle in the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for about 30 seconds. This quick sizzle in oil wakes up the spices, releasing their essential oils and deepening the flavors massively—you’ll smell the change instantly!
Step 3: Add Tomato Paste
Now, whisk in the tomato paste until the mixture is thick and smooth. This not only intensifies the sauce’s flavor but also gives it a beautiful, rich hue. If any bits stick to the pan, keep stirring—they’ll dissolve with the broth.
Step 4: Whisk in the Broth
Gradually pour in the chicken or vegetable broth while whisking constantly to prevent lumps. You’ll see the mixture transform into a luscious sauce; keep whisking so every ingredient is fully incorporated.
Step 5: Simmer and Thicken
Bring your sauce to a gentle simmer, then cook for 7 to 10 minutes, stirring occasionally. It should thicken just enough to coat the back of a spoon. Don’t forget to taste and adjust the salt if needed—every Homemade Enchilada Sauce should be just right for your palate.
Step 6: Cool and Use
Once thickened, take the sauce off the heat and let it cool slightly. Now it’s ready for action! You can pour it over fresh enchiladas, transfer it to jars for storage, or use it as a scrumptious dip.
How to Serve Homemade Enchilada Sauce
Garnishes
Personalize every plate with a flourish! My favorite garnishes for dishes drenched in Homemade Enchilada Sauce include a sprinkle of chopped cilantro, crumbled cotija cheese, or a few slices of fresh jalapeno for punch. Don’t underestimate a dollop of sour cream for contrast—you’ll love the balance it brings.
Side Dishes
Great sides bring your meal together! Try pairing your saucy masterpiece with classic Mexican rice, refried beans, or a simple chopped salad with lime. If you’re serving a crowd, warm corn tortillas or a big bowl of tortilla chips round out the experience perfectly.
Creative Ways to Present
Homemade Enchilada Sauce isn’t just for enchiladas! Drizzle it over baked potatoes, swirl it into scrambled eggs, or use it as a base for spicy chilaquiles. It also transforms grilled veggies or simple roasted chicken into a colorful, fiesta-worthy main dish.
Make Ahead and Storage
Storing Leftovers
After making your sauce, cool it completely and spoon it into a jar or airtight container. Store in the refrigerator for up to one week. The flavors meld and deepen as it sits, so leftovers are a hidden treasure!
Freezing
Homemade Enchilada Sauce freezes beautifully. Pour cooled sauce into freezer-safe bags or containers (leave some room for expansion), and stash it for up to three months. Thaw overnight in the fridge or on the counter for an hour when you need it.
Reheating
Warm the sauce gently in a saucepan over low heat, stirring occasionally. If it’s a bit thick after chilling or freezing, splash in a tablespoon or two of water or broth to loosen it up. The flavor and consistency return easily with just a little love.
FAQs
Can I make Homemade Enchilada Sauce gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Rice flour or a one-to-one gluten-free baking mix both work well and keep the texture smooth.
Is this sauce suitable for vegans?
It is! Simply use vegetable broth instead of chicken broth, and you’ll have a 100% vegan Homemade Enchilada Sauce that doesn’t skimp on deep, savory flavor.
How spicy is this sauce, and can I adjust the heat?
This recipe creates a mild to medium heat, approachable for most spice levels. For extra kick, add a pinch of cayenne pepper or use hot chili powder. For a milder version, lower the chili powder a bit and use sweet paprika.
Can I double the recipe?
Definitely! It scales up perfectly, so make a big batch if you’re meal-prepping or feeding a crowd. Just use a larger pot, and you’ll have plenty of Handmade Enchilada Sauce for days.
What dishes besides enchiladas can I use this sauce for?
The possibilities are endless! Try it with burritos, huevos rancheros, tamale casseroles, or even as a flavorful simmer sauce for shredded chicken or beans. Get creative—Homemade Enchilada Sauce brings life to so many meals!
Final Thoughts
If you’ve never tried making your own Homemade Enchilada Sauce, this is your invitation—once you taste the richness, freshness, and zing you get from a quick homemade sauce, there’s no turning back. Grab those simple ingredients from your pantry and make this recipe a go-to favorite in your kitchen. You’ll be looking for excuses to pour it over everything!
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Homemade Enchilada Sauce Recipe
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Homemade Enchilada Sauce that is perfect for adding authentic flavor to your favorite Mexican dishes. This easy recipe is vegan and gluten-free, making it a versatile and flavorful sauce for enchiladas, burritos, and more.
Ingredients
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (more to taste)
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
Instructions
- Prepare the Roux: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Add Spices: Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for 30 seconds to bloom the spices.
- Combine Ingredients: Whisk in the tomato paste until smooth, then gradually pour in the broth, whisking constantly to prevent lumps.
- Simmer: Bring to a simmer and cook for 7 to 10 minutes until slightly thickened. Stir occasionally.
- Adjust Seasoning: Taste and adjust seasoning if needed. Remove from heat and let cool slightly before using or storing.
Notes
- For a spicier sauce, add a pinch of cayenne pepper.
- This sauce keeps well in the fridge for up to 1 week or can be frozen for up to 3 months.
- Use with enchiladas, burritos, or as a flavorful sauce base.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 270mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
